Raspberry-Topped Amaretto Tarts
- 1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
- 1 1/2 teaspoons butter, melted
- 1 teaspoon sugar
- Cooking spray
- 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
- 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.
- Yield: 2 servings (serving size: 1 tart)
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.
|Calories per serving:||307|
|Calories from fat:||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|
|Carbohydrates 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|