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Raspberry Vanilla Tartlets

Raspberry Vanilla Tartlets
PREP TIME
15 min
COOK TIME
5 min
YIELDS
24 servings

You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas.

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Ingredients

¼
cup sugar
2
Tbsp cornstarch
⅛ tsp fine salt
1 ½
cups lowfat (1%) milk
1
large egg
4
Tbsp reduced-fat sour cream
2
tsp vanilla extract
24
phyllo tartlet shells, at room temperature or heated
24
whole medium raspberries or 12 large raspberries, halved
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Directions

Step 1

Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.

Step 2

Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.

Step 3

Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.

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