Raspberry Custard Tart

Photo by Aubrey F.

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

12

servings

PREP TIME

25

minutes

TOTAL TIME

40

minutes

SERVINGS

12

servings

Ingredients

  • Ingredients

  • 3 tablespoons reduced-fat butter

  • 1/3 cup sugar

  • 3/4 cup all-purpose flour

  • 1/4 cup finely chopped pecans, toasted

  • FILLING:

  • 1/3 cup sugar

  • 1/4 cup all-purpose flour

  • 2-1/4 cups fat-free milk

  • 1 egg yolk, beaten

  • 1/4 teaspoon almond extract

  • 1 jar (12 ounces) seedless raspberry spreadable fruit

  • 1-1/2 cups fresh raspberries

Directions

Directions 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.

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