Raspberry Custard Tart

Name: Raspberry Custard Tart
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings.
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

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.

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.

Editor's Note

This recipe was tested with Land O'Lakes light stick butter.

Nutrition 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.

Originally published as Raspberry Custard Tart in Light & Tasty April/May 2005

Reviews

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Average Rating:

homemadewithlove

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.
sprockie

Jul 8, 2010

Perfect dessert for after a family barbecue.My husband,three daughters, and I loved it.
marjorie25

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.
grannytwoshoes

Jul 1, 2010

Time consuming plus scant for family.
bubba73

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.