Raspberry Custard Tart

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.