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Orange Cream Tart




Source of Recipe


Cooking Light






List of Ingredients



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






Instructions



1. Preheat oven to 350 degrees.
   
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 moistened.
   
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 350 for 9 minutes or until golden brown. Cool on wire rack.
   
4. To prepare filling, heat 1 1/2 cups milk in heavy saucepan over medium-high heat to 180 degrees 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.
   






Final Comments


8 servings