RASPBERRY CUSTARD TART

Raspberry Custard Tart image

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

Time 40m

Yield 12 servings.

Number Of Ingredients 12

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

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.