Raspberry Tartlets
"This is an easy little tartlet you can make in a flash. It’s an elegant recipe that will impress your guests or family. If you’re looking to kick up the dish a bit more, you can sprinkle from chopped mint over the top. Crushed nuts would also be good with this dish. You can serve a red or white sweet wine with this dish. Here are a few suggestions from us: *Recioto *Lambrusco *Late harvest white wine "
Serves24
Preparation Time25 min
Cooking Time5 min
Ingredients
- 1 cup Sugar
- 2 tablespoon cornstarch
- 1 teaspoon fine salt
- 1 large Egg
- 1 cup Almond Milk
- 4 tablespoon Sour Cream
- 2 teaspoon vanilla extract
- 24 mini phyllo tartlet shells
- 24 whole medium raspberries
Instructions
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In a saucepan, whisk together the cornstarch, sugar, and salt. Add in the milk and whisk until smooth.
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Heat over medium-high, whisking continuously until bubbles begin to appear.
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Remove from the heat
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In a bowl, whisk the eggs.
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Pour a small amount of hot milk to the egg, whisking vigorously until smooth.
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Pour back the mixture in the saucepan and cook over medium-high heat, whisking continuously until thick.
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Remove and transfer to a bowl and let it cool.
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Once it is cool enough, whisk in the sour cream and vanilla.
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Scoop out a tablespoon of vanilla pudding into each tartlet shells.
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Top with raspberry