Raspberry Vanilla Tartlets

Ingredients

• 2 tablespoons cornstarch 
• 1 large eggs 
• 4 tablespoons cup heavy whipping cream sour reduced-fat
• 1.5 cups lowfat milk (1-percent)
• 24  phyllo tartlet shells mini at room temperature
• 24 medium raspberries whole halved
• 0.1 teaspoon salt fine
• 0.3 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• whisk

Directions

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. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth.
5. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes.
6. Transfer the mixture to a bowl and let cool until thick, whisking frequently.
7. Whisk in the sour cream and vanilla.
8. Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry.
9. Serve immediately, or cover and refrigerate up to 2 hours.