Prep 20 mins
Cook 15 mins
- 30 vanilla wafers
- 2 tablespoons butter, melted
- cooking spray
- 1⁄3 cup all-purpose flour
- 3 tablespoons sugar
- 1⁄8 teaspoon salt
- 1 1⁄2 cups 2% low-fat milk
- 1 vanilla bean, split lengthwise
- 1 large egg, lightly beaten
- 2 tablespoons Amaretto (almond-flavored liqueur)
- 2 1⁄2 cups fresh raspberries
- 2 tablespoons red currant jelly
- 1 1⁄2 teaspoons Amaretto
- Preheat oven to 350°.
- To prepare crust, place cookies in a food processor, and process until finely ground. Add butter; pulse just until combined.
- Press crumb mixture into bottom and up sides of a 9-inch round removable bottom tart pan coated with cooking spray.
- Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
- To prepare cream, lightly spoon flour into a dry measuring cup; level with a knife.
- Place flour, sugar, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk.
- Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
- Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan.
- Cook 2 minutes or until thick and bubbly, stirring frequently. Remove from heat. Stir in 2 tablespoons liqueur. Spoon mixture into a small bowl. Place in a larger bowl filled with ice.
- Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean. Spread chilled cream into bottom of prepared crust.
- To prepare the remaining ingredients, arrange raspberries over chilled cream.
- Cover and chill 2 hours or until set. Combine jelly and 1 1/2 teaspoons liqueur in a small microwave-safe bowl. Microwave at high 20 seconds or until jelly melts, stirring once. Brush over the raspberries.