Raspberry Vanilla Tartlets

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

Total Time:
30 min
15 min
10 min
5 min

24 tartlets

  • 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
  • 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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3.7 3
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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