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Orange Cream Tart




Source of Recipe


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Orange Cream Tart

Dessertdujour.com
Makes 8 servings.
Plan ahead…needs to chill 8 hours

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

Preheat oven to 350F.

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.

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 350F for 9 minutes or until golden brown. Cool on a wire rack.


To prepare filling, heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180F 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.

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.

One serving equals: Calories: 275 ( Calories from fat: 29%); Fat: 8.8g ( Saturated fat: 4.9g, Monounsaturated fat: 2.3g); Protein: 4.1g; Carbohydrate: 42.1g; Fiber: 0.2g; Cholesterol: 41mg; Sodium: 194mg