Raspberry Custard tart

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Nutritional Analysis: 1 piece equals 210 calories, 4 g fat (1 g saturated fat), 24 mg cholesterol, 42 mg sodium, 41 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

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  • 12

Ingredients

  • FILLING:
  • 12 (6)
  • 3 tablespoons reduced-fat butter (1 1/2 Tbsp)
  • 1/3 cup sugar (2 Tbsp + 2 1/2 tsp)
  • 3/4 cup all-purpose flour (1/4 Cup + 2 Tbsp)
  • 1/4 cup finely chopped pecans, toasted (2 Tbsp)
  • 1/3 cup sugar (2 Tbsp + 2 1/2 tsp)
  • 1/4 cup all-purpose flour (2 Tbsp)
  • 2-1/4 cups fat-free milk (1 Cup + 2 Tbsp)
  • 1 egg yolk, beaten (1/2 egg yolk)
  • 1/4 teaspoon almond extract (1/16 tsp)
  • 1 jar (12 ounces) seedless raspberry spreadable fruit (6 oz also try blueberry)
  • 1-1/2 cups fresh raspberries (3/4 Cup - also try blueberries)

Preparation

Step 1

In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set.
In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries. Yield: 12 servings.

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