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.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 44mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
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Fabienne Ferlene
[email protected]I'm not sure how I feel about the combination of raspberries and custard, but I'm intrigued. I might have to experiment with this recipe.
Taban Joseph
[email protected]This recipe looks delicious! I'm definitely going to try it this weekend.
GRX ALI
[email protected]I'm not a big fan of raspberries, but this tart looks so good that I'm willing to give it a try.
Boakye Lawrence
[email protected]This tart is absolutely beautiful! I can't wait to try it.
The Brahmanbaria Ltd.
[email protected]The custard filling was a little runny, but the flavor was still good. I think I'll try baking it for a few minutes longer next time.
Lucas Gonçalves
[email protected]This tart was a bit too sweet for my taste. I think I'll try using less sugar next time.
Gulzear Solunge
[email protected]I've made this tart several times now and it's always a hit! My friends and family love it. It's the perfect dessert for any occasion.
Layla W
[email protected]Oh my goodness, this tart is amazing! The combination of raspberries and custard is heavenly, and the crust is flaky and delicious. I'm so glad I found this recipe!
SF FortYT 2
[email protected]Easy to follow recipe with delicious results! The custard was smooth and creamy, and the raspberries added a lovely pop of flavor. I used a pre-made pie crust to save time, and it worked perfectly. Will definitely make this again!
Lalita Mongar
[email protected]This raspberry custard tart was a delightful treat! The creamy custard filling was perfectly complemented by the tartness of the raspberries, and the buttery crust held everything together perfectly. I followed the recipe exactly and it turned out be