Raspberry Custard Tart - #SundaySupper

Raspberry Custard Tart Recipe

There are definite times after a delicious meal that you just want a little bite of something sweet but nothing that will weigh you down... especially on Valentine's Day! *wink,wink*

This recipe completely fits the bill (with only 200 calories per slice) and a taste that will certainly hit the bulls eye of love! LOL, Did I just say that?!?  Come celebrate #SundaySupper with someone you love!

Yield: 12 servings

3 tablespoons butter
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup chopped pecans, toasted 

1/3 cup sugar
1/4 cup all-purpose flour
2-1/4 cup fat-free evaporated milk
1 egg yolk, beaten
2 teaspoon vanilla extract (divided)
1/2 teaspoon almond extract
1 jar (12 ounces) seedless raspberry jelly
fresh raspberries to garnish

-Preheat your oven to 425 degrees.
-In a small dry skillet, toast the pecans, stirring occasionally over medium/low heat until you start to smell them. Remove from heat.
-In a small bowl, cream the butter and sugar.
-Add the flour and the toasted pecans and mix well.
-Press the crust mixture firmly into the bottom of a 9" round tart pan.
-Bake the crust for approximately 8-10 minutes. Remove and allow to cool while you make the filling.
-In a small sauce pan over low heat, combine the sugar and flour.
-Increase the heat to medium/high and whisk in the evaporated milk.
-Cook and whisk until the mixture is thickened and bubbly.
-Reduce the heat to medium and continue cooking for an additional few minutes.
-In a small bowl, beat the egg yolk and the vanilla and almond extract.
-Add a small amount (roughly a tablespoon or two) of the hot custard mixture into the egg yolk mixture and stir to combine. (This is called tempering the egg so it gradually becomes accustom to the hot custard temperature and doesn't turn into scrambled eggs when you add it back into the saucepan).
-Now add the egg yolk mixture into the saucepan and continue cooking over medium heat until the mixture thickens considerably.
-Remove from the heat and stir in one more teaspoon of vanilla extract.
-Carefully pour the hot custard mix over the cooled crust in the tart pan.
-Allow this to cool completely in the fridge for at least 1/2 hour (or longer).
-In a small saucepan over low heat, add the raspberry jelly and heat it until it becomes liquid and syrupy.
-Pour the raspberry syrup over the custard layer of your tart and return to the fridge to cool completely.
-Once set, garnish the top with the fresh raspberries and serve.

Here's wishing you much love this Valentine's Day!!!  I hope you have a sweet one :)

Make sure you check out the other #SundaySupper participants to see what they’ve made for our Valentine’s Day #SundaySupper!
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
#SundaySupper Valentine’s Day Sweet Eats:
#SundaySupper Valentine’s Day Drinks:
#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please from An Appealing Plan
Join the #SundaySupper conversation on Twitter today to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!


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