Raspberry Vanilla Tartlets

You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas.
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  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 2 dozen tartlets
  • Nutrition Info
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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


  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.