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Raspberry Custard Tart

 Raspberry Custard Tart
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.
12 ServingsPrep: 25 min. Cook: 15 min. + chilling


  • 3 tablespoons reduced-fat butter
  • 1/3 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup finely chopped pecans, toasted
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2-1/4 cups fat-free milk
  • 1 egg yolk, beaten
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1 jar (12 ounces) seedless raspberry spreadable fruit
  • 1-1/2 cups fresh raspberries


  • 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.

2 of 2

Raspberry Custard Tart (continued)

Directions (continued)

  • Pour over crust. Refrigerate until set.
  • In a small bowl, whisk fruit spread until smooth; spread over
  • filling. Garnish with raspberries. Yield: 12 servings.
Nutritional Facts: 1 piece equals 210 calories, 4 g fat (1 g saturated fat), 24 mg cholesterol, 42 mg sodium, 41 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.