Orange Cream Tart

Ingredients

• Crust:
• 40 reduced-fat vanilla wafers (about 5 ounces)
• 2 tablespoons butter, melted
• 1 large egg white
• Cooking spray
• Filling:
• 2 cups 1% low-fat milk, divided
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 1 tablespoon butter
• 2 teaspoons grated orange rind
• 1 teaspoon vanilla extract
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed
• 1 tablespoon chopped pistachios

Preparation

1. Preheat oven to 350°.
2. To prepare crust, place cookies in a food processor; pulse until crumbs form to measure 1 1/4 cups. Add melted butter and egg white; pulse until moist.
3. Spoon crumb mixture into a 9-inch round removable-bottom tart pan coated with cooking spray. Press into bottom and up sides of pan. Bake at 350° for 9 minutes or until golden brown. Cool on a wire rack.
4. To prepare filling, heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, sugar, cornstarch, salt, and egg in a large bowl, stirring with a whisk. Gradually add hot milk, stirring constantly with a whisk.
5. Place mixture in pan. Cook over medium heat until thick (about 3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in liqueur, 1 tablespoon butter, rind, and vanilla. Pour into prepared crust; cover surface with plastic wrap. Chill 8 hours or until set. Remove plastic wrap. Spread whipped topping evenly over filling. Sprinkle with nuts.