Raspberry Cream Tarts Recipe
- 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
- 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
- 1. 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.
- 2. 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. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes.
- 3. 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.
- 4. Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack.
- 5. In a small 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.
1 each: 605 calories, 36g fat (21g saturated fat), 211mg cholesterol, 446mg sodium, 62g carbohydrate (32g sugars, 4g fiber), 9g protein
Reviews for Raspberry Cream Tarts
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.