Add a photo

Raspberry Custard Tart

By: Taste of Home Test Kitchen  
"Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 113 people have saved this

Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • 3 tablespoons reduced fat butter
  • 1/2 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
  • 1/4 teaspoon almond extract
  • 1 (12 ounce) jar 100% seedless raspberry spreadable fruit
  • 1 1/2 cups fresh raspberries

Directions

  1. In a small mixing 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 nonstick cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425 degrees F for 8-10 minutes or until lightly browned. Cool on a wire rack.
  2. 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.
  3. In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.

Footnotes

  • This recipe was tested with Land O' Lakes light stick butter.
  • 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.
ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2008 by Sarah 
Overall, I didn't care for this recipe. I thought the custard was somewhat bland tasting. I... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?