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Brie Custard and Raspberry Tarts
Recipes
Brie Custard and Raspberry Tarts
6 servings
1 hour total (Active 20 minutes)

Ingredients

  • 1 (10-oz) package puff pastry shells
  • 8 oz Brie cheese, room temperature
  • 1 cup fresh raspberries, divided
  • 1 teaspoon + ¼ cup sugar, divided
  • 1 cup whole milk
  • 1 large egg + 1 egg yolk
  • 3 tablespoons cornstarch
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon vanilla extract

Steps

    1. Preheat oven to 400°F. Cook shells following package instructions; remove tops and press down centers. Trim rind from Brie and discard. Combine ½ cup raspberries and 1 teaspoon sugar; stir until blended and lightly mashed.
    2. Prepare custard after shells have baked for 10 minutes. Preheat small saucepan on medium-low 1–2 minutes; place milk in pan. Combine egg, egg yolk, remaining ¼ cup sugar, and cornstarch; whisk into milk. Cook custard 3–4 minutes, stirring constantly, or until mixture thickens and reaches 170°F. Remove from heat; whisk in Brie, butter, and vanilla. Transfer custard to pastry shells; chill 30 minutes.
    3. Top each tart with 1 heaping tablespoon of the mashed raspberries; cover with pastry shell tops. Transfer tarts to serving platter; garnish with remaining ½ cup raspberries. Serve immediately.

Amount per ⅙ recipe serving: Calories 430, Total Fat 27g, Sat Fat 12g, Trans Fat 0g, Chol 110mg, Sodium 470mg, Total Carb 34g, Fiber 2g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 14g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 0%