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Recipe courtesy of Food Network Kitchen

Raspberry Vanilla Tartlets

  • Level: Intermediate
  • Yield: 2 dozen tartlets
  • Nutritional Analysis
    Per Serving
    Calories
    41 calorie
    Total Fat
    1 grams
    Saturated Fat
    0 grams
    Cholesterol
    10 milligrams
    Sodium
    42 milligrams
    Carbohydrates
    6 grams
    Protein
    1 grams
    Sugar
    3 grams
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 5 min
You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas.
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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

  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.

From Food Network Kitchens

Categories:

Healthy Fruit Raspberry Recipes Dessert Low Calorie Low-Cholesterol Low Sodium Diabetes-Friendly Low-Fat Heart-Healthy

More from:

Desserts to Feel Good About

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6 Reviews
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emerton93

TIP FOR GREAT OUTCOME AND WHAT WE DID FOR IT: So my bf and I made these a couple weeks ago and I have mixed feelings. The recipe itself isn’t perfect, but I think where it was lacking, I was able to pull it together and make up for it. The final product was amazing and we couldn’t stop eating them. <br /><br />We ran into a similar issue of not being able to find tartlet shells. So I googled how to make them using regular phyllo dough using a mini muffin tin. Then with the filling, we had a similar issue as someone else said they had: it just wouldn’t thicken up! So I took some heavy whipping cream and stuck it right into the stand mixer to beat up. Once it was fluffy, I folded it into the pudding mix. This helped a LOT! It now was light and airy, and it held its shape enough to stick into a piping bag! So then we added the berry on top and voila! We couldn’t stop eating them they were so good. <br /><br />Also, final note. I would recommend only filling enough shells for what you will be able to eat if you’re not making them for a party. And don’t make a day in advance, as they do NOT hold up well in the fridge. The shells get soggy. So I’d keep the filling in the fridge and then fill the shells just before serving.<br /><br />Hope this helps!

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