Recipe

Raspberry-topped Amaretto Tarts Recipe

Add Step-by-Step Photos	Blackcupcake / All my dishes 7 months ago Just before serving add the raspberries :) Prep:20m Cook:20m Servings:2	Blackcupcak
	amaretto raspberry

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Ingredients

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)

Directions

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.

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