Recipes
Brie Custard and Raspberry Tarts
6 servings
1 hour total
(Active 20 minutes)
Shopping list
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
- 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.
- 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.
- 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, Chol 110mg, Sodium 470mg, Total Carb 34g, Fiber 2g, Sugars 14g, Protein 14g, Calc 10%, Vitamin A 8%, Vitamin C 8%, Iron 10%