When you want a delicious but light bite of something sweet after a meal, this recipe for Raspberry Custard Tart fits the bill to a T.
*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
There are definite times after a delicious meal that you just want a little bit of something sweet but nothing that will weigh you down... especially on Valentine's Day! *wink, wink*
This recipe completely fits the bill (with only 200 calories per slice) and has a taste that will certainly hit the bullseye of love! LOL, Did I just say that?!?
RASPBERRY CUSTARD TART {PRINT THIS RECIPE}
Yield: 12 servings
Crust:
3 tablespoons butter
⅓ cup sugar
¾ cup all-purpose flour
¼ cup chopped pecans, toasted
Filling:
⅓ cup sugar
¼ cup all-purpose flour
2-¼ cup fat-free evaporated milk
1 egg yolk, beaten
2 teaspoon vanilla extract (divided)
½ teaspoon almond extract
1 jar (12 ounces) seedless raspberry jelly
fresh raspberries to garnish
-Preheat your oven to 425 degrees.
-In a small dry skillet, toast the pecans, stirring occasionally over medium/low heat until you start to smell them. Remove from heat.
-In a small bowl, cream the butter and sugar.
-Add the flour and the toasted pecans and mix well.
-Press the crust mixture firmly into the bottom of a 9" round tart pan.
-Bake the crust for approximately 8-10 minutes. Remove and allow to cool while you make the filling.
-In a small saucepan over low heat, combine the sugar and flour.
-Increase the heat to medium/high and whisk in the evaporated milk.
-Cook and whisk until the mixture is thickened and bubbly.
-Reduce the heat to medium and continue cooking for an additional few minutes.
-In a small bowl, beat the egg yolk and the vanilla and almond extract.
-Add a small amount (roughly a tablespoon or two) of the hot custard mixture into the egg yolk mixture and stir to combine. (This is called tempering the egg so it gradually becomes accustomed to the hot custard temperature and doesn't turn into scrambled eggs when you add it back into the saucepan).
-Now add the egg yolk mixture into the saucepan and continue cooking over medium heat until the mixture thickens considerably.
-Remove from the heat and stir in one more teaspoon of vanilla extract.
-Carefully pour the hot custard mix over the cooled crust in the tart pan.
-Allow this to cool completely in the fridge for at least ½ hour (or longer).
-In a small saucepan over low heat, add the raspberry jelly and heat it until it becomes liquid and syrupy.
-Pour the raspberry syrup over the custard layer of your tart and return to the fridge to cool completely.
-Once set, garnish the top with the fresh raspberries and serve.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
german in pdx says
Beautiful!!! ~ Bea @ Galactosemia in PDX
Nancy @ gottagetbaked says
Holy crap, this is GORGEOUS! Look at how crazy glossy that top layer is - incredible! I would happily eat this any day of the year.
Katie says
Yummm...the layers look so pretty!
Tara says
OH my heavens, look at how gorgeous that is!! Never seen anything like it!! I know I would love it!!!
cindysrecipesandwritings says
A beautiful dessert it looks like stained glass!
Paula says
This is just simply a stunning looking dessert.
Angie Barrett says
ooo it's just beautiful!
Tina Jin says
That looks ab-so-lutely gorgeous! <3 Perfect for Valentine's Day!
Laura Hunter says
I love that your crust is full of pecans. And your raspberry custard filling would win my husband over every time.
Sunithi Selvaraj, RD says
OMG, these are decadent indeed !! beautiful pics. I have to leave your page soon or I will be hunting down chocolate at the vending machine 🙂 Great pics!
Sarah Reid says
how did you manage to wait for it to set? I'd be right in there with a spoon!
Megan Wood says
YUM! This looks so good. And the glasses are adorable too!
Katrina says
That looks delicious! And my husband likes raspberries. 😉
Shelby | Diabetic Foodie says
Gorgeous!
Conni Dahl Smith says
This is absolutely stunning!
Amanda says
Looks beautiful and tasty. My oldest son is a raspberry-a-holic. I'm going to save this recipe to use on his birthday!