Fresh Raspberry Tarts

Grrrrrgh!
Course : Tarts
From: HungryMonster.com
Serves: 6
 

Ingredients:

6 crust baked 3-inch tart shells
1/3 cup sugar
2 tablespoons cornstarch
1 dash salt
1 1/8 cups milk
3 ounces cream cheese -- softened
1 large egg yolk -- lightly beaten
1/2 teaspoon pure vanilla extract
1 large egg white
2 tablespoons vanilla sugar
1 pint sugared fresh raspberries
1 bunch fresh mint leaves -- (optional)
 

Preparation:

1. Bake tart shells from 1-crust pastry recipe; cool thoroughly. 2. Combine sugar, cornstarch and salt in saucepan; add 1 cup milk. Cook and stir over medium heat until thickened; remove from heat. 3. In small bowl combine cream cheese, remaining milk and egg yolk; slowly add cream cheese mixture to hot pudding, stirring constantly. 4. Return to heat and cook and stir 2 minutes longer; stir in vanilla and set aside. 5. Beat egg white to soft peaks. Gradually add vanilla sugar, beating to form stiff peaks. 6. Fold in pudding; spoon into tart shells; chill. 7. To serve, arrange sugared berries on top of pudding; garnish each with fresh mint leaves if desired. NOTE: Vanilla sugar is a lovely way to perfume and flavor fruit tarts. To make vanilla sugar: Cut 1-inch piece of vanilla pod and bury in a canister of granulated sugar. Let it stand a week before using. If desired, tarts can be made in combination with fresh blueberries.