Ingredients
1 teaspoon unflavored gelatin1/2 cup cold 2% milk, divided4 teaspoons sugar1 tablespoon all-purpose flourDash salt1 large egg yolk, lightly beaten1/4 teaspoon almond extractCRUST:1/2 cup all-purpose flour2 tablespoons sugar1/8 teaspoon salt3 tablespoons butter, softened1/3 cup heavy whipping cream4 teaspoons confectioners’ sugar3/4 cup fresh raspberries
Preparation
In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes.
For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray.
Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack.
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.
