Raspberry Vanilla Tartlets

• 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

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.

sugar, cornstarch, salt, milk, egg, sour cream, vanilla, shells, raspberries

Taken from www.foodnetwork.com/recipes/food-network-kitchens/raspberry-vanilla-tartlets-recipe.html (may not work)