Raspberry Custard Tart

Name: Raspberry Custard Tart
Ingredients: 3 tablespoons reduced-fat butter; 1/3 cup sugar; 3/4 cup all-purpose flour; 1/4 cup finely chopped pecans, toasted; 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

11 ingredients

3 steps

Ingredients

3 tablespoons reduced-fat butter
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup finely chopped pecans, toasted
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.