Raspberry Vanilla Tartlets – a delicious recipe with sugar, cornstarch, salt, milk, egg, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth.
2
Heat over medium-high heat, whisking, until bubbles begin to form.
3
Remove from the heat.
4
Whisk the egg in a medium bowl.
5
Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth.
6
Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes.
7
Transfer the mixture to a bowl and let cool until thick, whisking frequently.
8
Whisk in the sour cream and vanilla.
9
Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry.
10
Serve immediately, or cover and refrigerate up to 2 hours.
205
kcal
Calories
8
g
Fat
25
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup sugar, 2 tablespoons cornstarch, 1/8 teaspoon fine salt, 1 1/2 cups lowfat (1-percent) milk, and more.
Yes, Raspberry Vanilla Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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