Raspberry-Topped Amaretto Tarts

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Make and refrigerate the tarts (without the raspberries) earlier in the day. Arrange the fruit on top just before serving. You can also make the tarts in 2 (6-ounce) ramekins or custard cups.

Yield: 2 servings (serving size: 1 tart)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.2g
  • Carbohydrate: 47.6g
  • Fiber: 2.3g
  • Cholesterol: 124mg
  • Iron: 1mg
  • Sodium: 279mg
  • Calcium: 175mg

Ingredients

  • Crust:
  • 1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
  • 1 1/2 teaspoons butter, melted
  • 1 teaspoon sugar
  • Cooking spray
  • Filling:
  • 1 cup 2% reduced-fat milk, divided
  • 3 tablespoons sugar
  • 5 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 large egg yolk
  • 2 teaspoons amaretto (almond-flavored liqueur)
  • 1/4 teaspoon vanilla extract
  • Topping:
  • 1/2 cup fresh raspberries
  • Fresh mint sprigs (optional)

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350° for 10 minutes or until lightly browned; cool completely on a wire rack.
  3. To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
  4. Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.
  5. Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.
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