Raspberry-Topped Amaretto Tarts

Raspberry-Topped Amaretto Tarts Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell


  • Crust:
  • 1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
  • 1 1/2 teaspoons butter, melted
  • 1 teaspoon sugar
  • Cooking spray
  • Filling:
  • 1 cup 2% reduced-fat milk, divided
  • 3 tablespoons sugar
  • 5 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 large egg yolk
  • 2 teaspoons amaretto (almond-flavored liqueur)
  • 1/4 teaspoon vanilla extract
  • Topping:
  • 1/2 cup fresh raspberries
  • Fresh mint sprigs (optional)


Preheat oven to 350°.

To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350° for 10 minutes or until lightly browned; cool completely on a wire rack.

To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.

Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.

    Make and refrigerate the tarts (without the raspberries) earlier in the day. Arrange the fruit on top just before serving. You can also make the tarts in 2 (6-ounce) ramekins or custard cups.
  • Yield: 2 servings (serving size: 1 tart)

Nutritional Information

Calories per serving: 307
Caloriesfromfat per serving: 29%
Fat per serving: 9.8g
Saturated fat per serving: 4.4g
Monounsaturated fat per serving: 3.1g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 6.2g
Carbohydrate per serving: 47.6g
Fiber per serving: 2.3g
Cholesterol per serving: 124mg
Iron per serving: 1mg
Sodium per serving: 279mg
Calcium per serving: 175mg

Good to Know

Low-fat milk gives these elegant custard tarts a silky texture without all the saturated fat of a traditional cream base, and sweet-tart raspberries add vitamin C and heart-healthy antioxidants. With a simplified crust and individualized portions, this is the perfect make-ahead dessert for an intimate dinner for two.