Raspberry Custard Tart

Ingredients

3 tablespoons reduced fat butter

1/2 cup sugar

3/4 cup flour, 1/4 cup finely chopped pecans, toasted

Filling

1/3 cup sugar

1/4 cup flour

2 1/4 cup fat free milk

1 egg yolk

1/4 teaspoon almond extract

1 jar 12 ozs 100 percent seedless raspberry spreadable fruit

1 1/2 cups fresh raspberries

Directions

In a small mixing bowl, beat the butter and sugar for 2 minutes or until crumbly. Beat in the flour and pecans. Press onto the bottom and up the sides of a 9 inch fluted tart pan with a removable bottom coated with nonstick cooking spray. Bake at 425 for 8-10 minutes. Cool.
In a small saucepan, combine sugar and flour. Stir In milk until smooth. Cook and stir over medium high heat until thickened and bubbly. Reduce heat cook and stir. 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk, return all to pan stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from heat. Gently stir in almond extract. Pour over crust. Refrigerate until set.
In a small bowl, whisk fruit spread until smooth, spread over filling. Garnish with raspberries.

Never Lose Track of Your Favorite Recipes.