Raspberry Vanilla Tartlets (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas. Ingredients:
1/4 cup sugar |
2 tablespoons cornstarch |
1/8 teaspoon fine salt |
1 1/2 cups lowfat (1-percent) milk |
1 large egg |
4 tablespoons reduced-fat sour cream |
2 teaspoons vanilla extract |
24 mini phyllo tartlet shells, at room temperature or heated |
24 whole medium raspberries or 12 large raspberries, halved |
Directions:
1. Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
2. Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
3. Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.
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