Raspberry-Topped Amaretto Tarts

By Shelly17

Feel so sophisticated when you make these Raspberry-Topped Amaretto Tarts! Your friends and family will be so impressed by these decadent, refreshing tarts.

Ingredients

• CRUST:
• 1/4 (about 6 cookies) cup vanilla wafer cookie crumbs
• 1 1/2 teaspoons butter, melted
• 1 teaspoon sugar
• cooking spray
• FILLING:
• 1 cup 2% reduced-fat milk, divided
• 3 tablespoons sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 large egg yolk
• 2 teaspoons amaretto
• 1/4 teaspoon vanilla extract
• TOPPING:
• 1/2 cup fresh raspberries
• fresh mint sprigs, optional

Details

Adapted from health.com

Preparation

Step 1

Preheat oven to 350°F.

To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (4.75-inch) ceramic creme brulee dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350°F for 10 minutes or until lightly browned; cool completely on a wire rack.

To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.

Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.