These traditional Swedish heart-shaped pastries are as charming as they are delicious. Tender, buttery pastry dough encases a rich vanilla pastry cream to make simple, individual tarts that are hard to resist.
This recipe is a delightful weekend baking project. The dough is straightforward to make and rolls out easily, while the pastry cream comes together quickly on the stovetop. Follow the steps below and you’ll have a batch of Vaniljhjärtan that everyone will enjoy.
Why This Recipe Works
- The pastry dough is made in a food processor for quick, consistent results.
- The pastry cream cooks while the dough chills, making efficient use of time.
- Rolling out the dough and filling the small molds is a fun, hands-on process that yields beautifully shaped tarts.
What Makes This Recipe Nordic/Scandinavian?
Vaniljhjärtan are a classic Swedish pastry. They are small, heart-shaped tarts filled with vanilla pastry cream and are part of the Nordic baking tradition, where simple, buttery doughs and smooth custards are common features.
Ingredients
For the Dough:
The dough is made from all-purpose flour, cold butter, powdered sugar, an egg yolk, and a little cream. A touch of vanilla adds aroma and flavor. The ingredients come together quickly in a food processor and chill into a pliable dough that rolls out smoothly.
For the Pastry Cream:
Pastry cream is essentially a rich, vanilla-flavored custard cooked on the stove and thickened with cornstarch. This version uses half-and-half or whole milk and becomes smooth and velvety after a short period of whisking over low heat.
Special Equipment Needed
- Food processor for mixing the dough quickly and evenly.
- Small heart-shaped tins or sandbakkel tins (small tart molds). Any small tart pans will work if heart-shaped tins are not available.
- Rolling pin and a dough scraper to help work the chilled dough.
How to Make This Recipe
- Make the dough: Whisk the egg yolk, cream and vanilla together and set aside. Pulse the flour, powdered sugar and salt in a food processor. Scatter cold butter cubes over the dry mixture and pulse until the texture resembles coarse sand. With the machine running, add the egg mixture until the dough holds together.
- Gather the dough, divide it into two discs, wrap tightly in plastic, and chill until firm—at least an hour or up to two days. If very cold, let it rest a few minutes before rolling so it is easier to handle.
- Make the pastry cream while the dough chills: Whisk the egg yolks, cornstarch, half-and-half (or milk), sugar and salt in a saucepan. Add butter and place over medium-low heat, whisking constantly until the mixture thickens and becomes smooth, about 3–5 minutes. Strain through a fine-mesh sieve, stir in vanilla, then press a piece of parchment directly onto the surface and refrigerate until cold.
- Assemble the tarts: Preheat the oven to 375°F (190°C). Roll one chilled disc of dough on a lightly floured surface to about 1/8 inch thick. Cut circles slightly larger than your molds (a biscuit cutter works well). Press each round into a heart mold, allowing the excess to fold over the edge. Chill the tart bottoms briefly while you cut the tops from the second disc.
- Fill each tart bottom about two-thirds full with chilled pastry cream. Cover with a second round of dough, trim excess with a small sharp knife, and gently press to seal. Chill the assembled tarts for 10–15 minutes before baking to help them hold their shape.
- Bake the tarts on a parchment-lined sheet until golden and slightly puffed in the center, about 18–23 minutes. Allow them to cool in the molds briefly, then transfer to a wire rack. Dust with powdered sugar before serving. Any leftover dough scraps can be gathered, chilled, and rolled again for a second batch.
- When cool, serve the Vaniljhjärtan the same day for the best texture and flavor. Because they contain pastry cream, any leftovers should be refrigerated and enjoyed within a day or two; bring them to room temperature briefly before serving for the best taste.
Expert Tips
- Chill the dough thoroughly. Cold dough is much easier to roll and helps maintain the shapes in the oven.
- Do not overfill. Fill the tart shells about two-thirds full to keep the cream contained while baking.
- Serve fresh. These tarts are at their best the day they are made; refrigeration will keep them safe, but the texture softens over time.
FAQs
The components—dough and pastry cream—can be prepared a day in advance. Assemble and bake close to serving time for the best texture.
Store leftover tarts wrapped tightly in the refrigerator. Let them warm at room temperature briefly before serving to revive the flavors.
Related Recipes
If you enjoy Swedish baking, try other classic treats like raspberry hazelnut thumbprint cookies, an almond cake, crisp ginger cookies, or traditional cinnamon buns. These recipes share the same comforting, buttery flavors common in Nordic baking.
Vaniljhjärtan take a bit of time but are a rewarding project. You’ll end up with an impressive tray of delicate, custard-filled tarts that are perfect for sharing at gatherings or enjoying with coffee or tea.
Recipe
Buttery Swedish Custard Hearts (Vaniljhjärtan)
Equipment
- Food processor
- At least 8 small heart-shaped pans or small tart tins
Ingredients
- For the Dough:
- 1 large egg yolk
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ⅓ cups powdered (confectioners’) sugar
- ½ teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, chilled and cut into ½-inch cubes
- For the Pastry Cream:
- 3 egg yolks
- 1 ½ tablespoons cornstarch
- 1 ½ cups half-and-half or whole milk
- 3 tablespoons sugar
- Pinch of fine salt
- 2 ½ tablespoons unsalted butter
- 1 ½ teaspoons vanilla extract
Instructions
- Make the dough: Whisk the egg yolk, cream and vanilla together and set aside. Combine flour, powdered sugar and salt in the processor and pulse. Scatter the butter and pulse until the mixture looks like wet sand. With the machine running, add the egg mixture until a cohesive dough forms.
- Divide the dough into two discs, wrap tightly and chill for at least an hour.
- Make the pastry cream: Whisk egg yolks, cornstarch, half-and-half, sugar and salt in a saucepan. Add butter and cook over medium-low heat, whisking constantly until thick and smooth, about 3–5 minutes. Strain, add vanilla, press parchment onto the surface and chill.
- Preheat oven to 375°F (190°C). Roll one chilled disc to 1/8 inch thick and cut circles slightly larger than the molds. Press rounds into molds, chill briefly. Repeat with second disc for tops.
- Fill tart bottoms about two-thirds with pastry cream, cover with tops, trim excess, and press to seal. Chill 10–15 minutes before baking.
- Bake 18–23 minutes until golden and slightly puffed. Cool in molds briefly, transfer to a rack, and dust with powdered sugar before serving.
Notes
These tarts are at their best the day they are made. Store leftovers tightly covered in the refrigerator and allow them to warm slightly at room temperature before eating.
Nutrition (per serving)
Calories: 292 kcal | Carbohydrates: 23 g | Protein: 6 g | Fat: 19 g | Sugar: 8 g
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