Made this tart with my niece for Sunday Night Dinner. My niece and mom, sister and nephew enjoyed this low-sugar tart along with myself for dessert.
What you need:
Crust:
1 cup graham cracker crumbs
5 tablespoons butter, melted
2 tablespoons water
Chocolate custard filling:
1/2 cup Truvia sweetener
1/3 cup Dutch-process cocoa
1/4 cup cornstarch
1/8 teaspoon salt
2 1/2 cups 2% reduced fat milk
2 eggs
1 1/2 tablespoons butter
1 tablespoon vanilla extract
Topping:
1 pint fresh raspberries
What you do:
Crust:
1. Preheat oven to 350 degrees.
2. Combine graham cracker crumbs with butter and water.
3. Press into a 9-inch tart pan and bake for 10 minutes. Allow to cool outside of oven.
Filling:
1. Combine Truvia Sweetener, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.
2. Whisk together milk and egg substitute in a medium saucepan. Gradually add cocoa mixture, whisking until blended. Add butter and vanilla.
3. Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
5. Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
6. Top with fresh raspberries and serve.
Follow the food 