Raspberry Vanilla Tartlets

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

Total Time:
30 min
Prep:
15 min
Inactive:
10 min
Cook:
5 min

Yield:
24 tartlets
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups lowfat (1-percent) milk
  • 1 large egg
  • 4 tablespoons reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 24 mini phyllo tartlet shells, at room temperature or heated
  • 24 whole medium raspberries or 12 large raspberries, halved
Directions
  • 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.

  • 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.

  • 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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3.0 4
I had a very bad experience with these tartlets. First of all, I went to five different grocery stores and none of them had the shells so I ended up having to use the bottoms of ice cream cones but that wasn't too much of an issue. The "vanilla pudding" i ended up with was extremely liquidy even after whisking for 10-15 minutes and I even added some more cornstarch to it! And it tasted terrible even after I read the recipe very carefully and even read it again 3 times after I made them. Although, one part of the instructions were a bit confusing to me. It says: <span>Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Doesn't the whole milk mixture need to be mixed with the egg? If not well it says anyways that I need to pour the mixture back into the saucepan anyways where the rest of the hot milk mixture would be. </span><br /> item not reviewed by moderator and published
Delicious. I've also made them with my own lemon curd with a lovely blueberry on top. Easy and so delicious. item not reviewed by moderator and published
Very simple and tasty :) oh, and the healthy factor makes it pretty amazing too ;) item not reviewed by moderator and published
Incomplete recipe. No instructions for shells. item not reviewed by moderator and published
The shells are already made when you buy them, almost like a pre-made pie crust :) item not reviewed by moderator and published
Really! item not reviewed by moderator and published

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