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


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


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


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