Raspberry Vanilla Tartlets

  • prep time15 min
  • total time 20 min
  • serves 24

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

72 Ratings
Directions for: Raspberry Vanilla Tartlets

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

Directions

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.

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.

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.

Source and Credits

Courtesy of Food Network Kitchens

See more: Bake, Berries, Dessert, Eggs/Dairy, Fruit, Pastry, Snack


https://www.foodnetwork.ca/recipe/raspberry-vanilla-tartlets/18266/

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