Raspberry Custard Tart Recipe

4 5 6
Raspberry Custard Tart Recipe
Raspberry Custard Tart Recipe photo by Taste of Home
Publisher Photo

Raspberry Custard Tart Recipe

Read Reviews
4 5 6
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min. + chilling

Ingredients

  • 3 tablespoons reduced-fat 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

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.
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.
In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries. Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Raspberry Custard Tart in Light & Tasty April/May 2005, p9

Nutritional Facts

1 piece: 198 calories, 4g fat (1g saturated fat), 22mg cholesterol, 44mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

  • 3 tablespoons reduced-fat 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
  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. Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Raspberry Custard Tart in Light & Tasty April/May 2005, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forRaspberry Custard Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
homemadewithlove User ID: 4311884 147624
Reviewed Apr. 2, 2013

"Light and delicious spring dessert! I didn't have a tart pan so I made mine in a shallow pie dish. Everyone loved the nutty crust and raspberry finish. I may decrease the almond extract next time but overall a very nice dessert especially when garnished with fresh raspberries."

MY REVIEW
sprockie User ID: 4978920 58855
Reviewed Jul. 8, 2010

"Perfect dessert for after a family barbecue.

My husband,three daughters, and I loved it."

MY REVIEW
marjorie25 User ID: 2033417 206146
Reviewed Jul. 8, 2010

"My crust did not cover the pan like I would have liked it to. My pudding was slightly rubbery, but everyone loved it otherwise. The taste was great."

MY REVIEW
grannytwoshoes User ID: 2556100 103049
Reviewed Jul. 1, 2010

"Time consuming plus scant for family."

MY REVIEW
bubba73 User ID: 4634611 58730
Reviewed Jul. 1, 2010

"My husband absolutely loves raspberries. I've tried several different recipes, but no hurrahs! This one really is a keeper, really light and delicious."

Loading Image