Orange Cream Tart
Toasting the crust makes it crisp and adds flavor. This creamy tart is a refreshing end to any meal.
Yield: 8 servings (serving size: 1 wedge)
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Amount per serving
- Calories: 275
- Calories from fat: 29%
- Fat: 8.8g
- Saturated fat: 4.9g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 4.1g
- Carbohydrate: 42.1g
- Fiber: 0.2g
- Cholesterol: 41mg
- Iron: 0.6mg
- Sodium: 194mg
- Calcium: 82mg
- 40 reduced-fat vanilla wafers (about 5 ounces)
- 2 tablespoons butter, melted
- 1 large egg white
- Cooking spray
- 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
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
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