| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 5 min |
| Yield: | 2 dozen tartlets |
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
Instructions
- 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 |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 10 milligrams |
| Sodium | 42 milligrams |
| Carbohydrates | 6 grams |
| Protein | 1 grams |
| Sugar | 3 grams |
Reviews
We ran into a similar issue of not being able to find tartlet shells. So I googled how to make them using regular phyllo dough using a mini muffin tin. Then with the filling, we had a similar issue as someone else said they had: it just wouldn’t thicken up! So I took some heavy whipping cream and stuck it right into the stand mixer to beat up. Once it was fluffy, I folded it into the pudding mix. This helped a LOT! It now was light and airy, and it held its shape enough to stick into a piping bag! So then we added the berry on top and voila! We couldn’t stop eating them they were so good.
Also, final note. I would recommend only filling enough shells for what you will be able to eat if you’re not making them for a party. And don’t make a day in advance, as they do NOT hold up well in the fridge. The shells get soggy. So I’d keep the filling in the fridge and then fill the shells just before serving.
Hope this helps!