Raspberry Custard Tart

Total Time

Prep: 25 min. Cook: 15 min. + chilling

Makes

12 servings

Updated: Aug. 23, 2023
Our Test Kitchen created this pretty dessert to 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 Recipe photo by Taste of Home

Ingredients

  • 3 tablespoons 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

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.

Nutrition Facts

1 piece: 210 calories, 5g fat (2g saturated fat), 24mg cholesterol, 43mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 3g protein.