Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Delicate raspberries are ideal for this dessert, but blackberries, blueberries, or sliced strawberries would work, too.
Ingredients[]
- 30 vanilla wafers
- 2 tablespoons butter, melted
- Cooking spray
- 1/3 cup all-purpose flour
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1 1/2 cups 2% reduced-fat milk
- 1 (4-inch) piece vanilla bean, split lengthwise
- 1 large egg, lightly beaten
- 2 tablespoons amaretto
- 2 1/2 fresh raspberries
- 2 tablespoons red currant jelly
- 1 1/2 teaspoon amaretto
Directions[]
- Preheat oven to 350°.
- To prepare crust, place cookies in a food processor, and process until finely ground.
- Add butter; pulse just until combined.
- Place crumb mixture into bottom and up sides of a 9-inch removeable bottom tart pan coated with cooking spray.
- Bake at 350° for 10 minutes or until lightly browned.
- Cool completely on a wire rack.
- To prepare cream, lightly spoon flour into a dry measuring cup; level with a knife.
- Place flour, sugar, and salt in a medium, heavy saucepan.
- Gradually add milk, stirring with a whisk.
- Scrape seeds from vanilla bean; add seeds and bean to milk mixture.
- Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
- Place egg in a large bowl.
- Gradually stir hot milk into egg.
- Return milk mixture to pan.
- Cook 2 minutes or until thick and bubbly, stirring frequently.
- Remove from heat.
- Stir in 2 tablespoons liqueur.
- Spoon mixture into a small bowl.
- Place in a larger bowl filled with ice.
- Cool 20 minutes or until thoroughly chilled, stirring occasionally.
- Discard vanilla bean.
- Spread chilled cream into bottom of prepared crust.
- To prepare remaining ingredients, arrange raspberries over chilled cream.
- Cover and chill 2 hours or until set.
- Combine jelly and 1 1/2 teaspoons liqueur in a small microwave-safe bowl.
- Microwave at HIGH 20 seconds or until jelly melts, stirring once.
- Brush over raspberries.
Yield: 6 servings