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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    2 Reviews
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    Very simple and tasty :) oh, and the healthy factor makes it pretty amazing too ;)
    Incomplete recipe. No instructions for shells.
    The shells are already made when you buy them, almost like a pre-made pie crust :)
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    This recipe is featured in:

    Healthy Dessert Recipes