Raspberry Custard Tart

Total Time Prep: 25 min. Cook: 15 min. + chilling
Yield 12 servings
Test Kitchen Approved
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.

Ingredients

  • 3 tablespoons 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

  1. 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.
  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.

Nutrition Facts

1 piece: 210 calories, 5g fat (2g saturated fat), 24mg cholesterol, 43mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 3g protein.

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.
Recipe Creator

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