Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Make and refrigerate the tarts (without the raspberries) earlier in the day. Arrange the fruit on top just before serving. You can also make the tarts in 2 (6-ounce) ramekins or custard cups.
Ingredients[]
- 1/4 cup vanilla wafer cookie crumbs
- 1 1/2 teaspoon butter, melted
- 1 teaspoon sugar
- Cooking spray
- 1 cup 2% reduced-fat milk, divided
- 3 tablespoons sugar
- 5 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 large egg yolk
- 2 teaspoons amaretto (almond-flavored liqueur)
- 1/4 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- Mint sprigs (optional)
Directions[]
- Preheat oven to 350°.
- To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist.
- Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated with cooking spray.
- Press mixture into bottom of dishes.
- Bake at 350° for 10 minutes or until lightly browned; cool completely on a wire rack.
- To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk.
- Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil).
- Gradually add hot milk to sugar mixture, stirring constantly with a whisk.
- Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes); stirring constantly.
- Remove pan from heat; stir in liqueur and vanilla.
- Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl 10 minutes or until custard comes to room temperature, stirring occasionally.
- Remove bowl from ice; spoon custard into prepared crusts.
- Cover and chill 2 to 6 hours.
- Uncover tarts.
- Arrange 1/2 cup raspberries on top of each tart.
- Garnish with mint sprigs, if desired.
Yield: 2 servings (serving size: 1 tart)