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Recipe courtesy of Food Network Kitchen

Raspberry Vanilla Tartlets

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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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Ingredients

Directions

  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.

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