Raspberry Custard Tart

Name: Raspberry Custard Tart
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 3 Tbsps reduced-fat butter; 1 egg yolk, beaten; 473 milliliters fat-free milk; 59 milliliters all-purpose flour; 340 grams jar seedless raspberry spreadable fruit; 59 milliliters finely chopped pecans, toasted; 237 milliliters fresh raspberries; 79 milliliters sugar

Raspberry Custard Tart might be just the dessert you are searching for. One serving contains 111 calories, 2g of protein, and 5g of fat. This recipe serves 12. It is a good option if you're following a vegetarian diet. Head to the store and pick up milk, sugar, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

Butter

All Purpose Flour

Sugar

Nuts

Equipment you will use

Tart Form

Bowl

Frying Pan

Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

All Purpose Flour

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Yolk