Raspberry Custard Tart

  Desserts

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.

Raspberry Custard Tart

Average Rating: 4

TOTAL TIME: Prep: 25 min. Cook: 15 min. + chilling
YIELD: 12 servings.

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

Instructions

  • 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: 198 calories, 4g fat (1g saturated fat), 22mg cholesterol, 44mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 3g protein.
Diabetic Exchanges:
1-1/2 starch, 1 fruit, 1/2 fat.

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