Raspberry Vanilla Tartlets

Directions

1. 1
   Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth.
2. 2
   Heat over medium-high heat, whisking, until bubbles begin to form.
3. 3
   Remove from the heat.
4. 4
   Whisk the egg in a medium bowl.
5. 5
   Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth.
6. 6
   Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes.
7. 7
   Transfer the mixture to a bowl and let cool until thick, whisking frequently.
8. 8
   Whisk in the sour cream and vanilla.
9. 9
   Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry.
10. 10
    Serve immediately, or cover and refrigerate up to 2 hours.