Orange Cream Tart

• Crust:
• 40 reduced-fat vanilla wafers (about 5 ounces)
• 2 tablespoons butter, melted
• 1 large egg white
• Cooking spray
• Filling:
• 2 cups 1% low-fat milk, divided
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 1 tablespoon butter
• 2 teaspoons grated orange rind
• 1 teaspoon vanilla extract
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed
• 1 tablespoon chopped pistachios

1. Preheat oven to 350u0b0.
2. To prepare crust, place cookies in a food processor; pulse until crumbs form to measure 1 1/4 cups. Add melted butter and egg white; pulse until moist.
3. Spoon crumb mixture into a 9-inch round removable-bottom tart pan coated with cooking spray. Press into bottom and up sides of pan. Bake at 350u0b0 for 9 minutes or until golden brown. Cool on a wire rack.
4. To prepare filling, heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, sugar, cornstarch, salt, and egg in a large bowl, stirring with a whisk. Gradually add hot milk, stirring constantly with a whisk.
5. Place mixture in pan. Cook over medium heat until thick (about 3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in liqueur, 1 tablespoon butter, rind, and vanilla. Pour into prepared crust; cover surface with plastic wrap. Chill 8 hours or until set. Remove plastic wrap. Spread whipped topping evenly over filling. Sprinkle with nuts.

crust, vanilla wafers, butter, egg white, cooking spray, filling, milk, sugar, cornstarch, salt, egg, grand marnier, butter, orange rind, vanilla, frozen reducedcalorie, pistachios

Taken from www.myrecipes.com/recipe/orange-cream-tart (may not work)