Raspberry Custard Tart Recipe

Photo by: Taste of Home

80% would make again

Read reviews (4)

Rate recipe

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.

This recipe is:

Healthy

• 12 Servings
• Prep: 25 min. Cook: 15 min. + chilling

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

• 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. Yield: 12 servings.

Editor's Note: 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.