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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Toasting the crust makes it crisp and adds flavor. This creamy tart is a refreshing end to any meal. Ingredients:
40 reduced-fat vanilla wafers (about 5 ounces) |
2 tablespoons butter, melted |
1 large egg white |
cooking spray |
2 cups 1% low-fat milk, divided |
2/3 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon salt |
1 large egg, lightly beaten |
2 tablespoons grand marnier (orange-flavored liqueur) |
1 tablespoon butter |
2 teaspoons grated orange rind |
1 teaspoon vanilla extract |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
1 tablespoon chopped pistachios |
Directions:
1. Preheat oven to 350°.
2. To prepare crust, place cookies in a food processor; pulse until crumbs form to measure 1 1/4 cups. Add melted butter and egg white; pulse until moist.
3. Spoon crumb mixture into a 9-inch round removable-bottom tart pan coated with cooking spray. Press into bottom and up sides of pan. Bake at 350° for 9 minutes or until golden brown. Cool on a wire rack.
4. To prepare filling, heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, sugar, cornstarch, salt, and egg in a large bowl, stirring with a whisk. Gradually add hot milk, stirring constantly with a whisk.
5. Place mixture in pan. Cook over medium heat until thick (about 3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in liqueur, 1 tablespoon butter, rind, and vanilla. Pour into prepared crust; cover surface with plastic wrap. Chill 8 hours or until set. Remove plastic wrap. Spread whipped topping evenly over filling. Sprinkle with nuts.
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