RASPBERRY VANILLA TARTLETS

Raspberry Vanilla Tartlets image

You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas.

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 2 dozen tartlets

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 41 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 10 milligrams, Sodium 42 milligrams, Carbohydrate 6 grams, Protein 1 grams, Sugar 3 grams