Name: Raspberry Custard Tart
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Custard Tart

1. 3 tablespoons butter -

2. 1/3 cup sugar -

3. 3/4 cup all-purpose flour -

4. 1/4 cup finely chopped pecans, toasted -

5. Filling: -

6. 1/3 cup sugar -

7. 1/4 cup all-purpose flour -

8. 2-1/4 cups fat-free milk -

9. 1 egg yolk, beaten -

10. 1/4 teaspoon almond extract -

11. 1 jar (12 ounces) seedless raspberry spreadable fruit -

12. 1-1/2 cups fresh raspberries -

How to cook deliciously - Raspberry Custard Tart

1. Stage

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. Stage

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. Stage

In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.