Nutrition Facts

  • One serving:
  • 1 tart
  • Calories:
  • 605
  • Fat:
  • 36 g
  • Saturated Fat:
  • 21 g
  • Cholesterol:
  • 211 mg
  • Sodium:
  • 446 mg
  • Carbohydrate:
  • 62 g
  • Fiber:
  • 4 g
  • Protein:
  • 9 g


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Raspberry Cream Tarts

Cooking for 2 - try a FREE ISSUE today!

SERVINGS: 2

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 15 min. + chilling

Ingredients:

  • 1 teaspoon unflavored gelatin
  • 1/2 cup cold 2% milk, divided
  • 4 teaspoons sugar
  • 1 tablespoon all-purpose flour
  • Dash salt
  • 1 egg yolk, lightly beaten
  • 1/4 teaspoon almond extract
  • CRUST:
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1/3 cup heavy whipping cream
  • 4 teaspoons confectioners' sugar
  • 3/4 cup fresh raspberries

Directions:

In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining 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. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Stir in extract. Cover and cool to room temperature without stirring, about 30 minutes.
    For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack.
    In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries. Yield: 2 servings.


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