Raspberry-Topped Amaretto Tarts

• Crust:
• 1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
• 1 1/2 teaspoons butter, melted
• 1 teaspoon sugar
• Cooking spray
• Filling:
• 1 cup 2% reduced-fat milk, divided
• 3 tablespoons sugar
• 5 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 large egg yolk
• 2 teaspoons amaretto (almond-flavored liqueur)
• 1/4 teaspoon vanilla extract
• Topping:
• 1/2 cup fresh raspberries
• Fresh mint sprigs (optional)

1. Preheat oven to 350u0b0.
2. To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (75-inch) ceramic creme brulee dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350u0b0 for 10 minutes or until lightly browned; cool completely on a wire rack.
3. To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180u0b0 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
4. Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.
5. Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.

crust, vanilla wafer cookie crumbs, butter, sugar, cooking spray, filling, milk, sugar, cornstarch, salt, egg yolk, vanilla, topping, fresh raspberries, mint sprigs

Taken from www.myrecipes.com/recipe/raspberry-topped-amaretto-tarts (may not work)