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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."

Rate/Review | Read Reviews (1)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric 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

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.
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.

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.