Preheat oven to 350

For crust, combine crumbs, butter, 1 teaspoon sugar, tossing with fork until moist. Divide mixture evenly between 2 creme brulee dishes coated with cooking spray. Press mixture to bottom of dishes. Bake at 350 for 10 min or until lightly browned, cool completely on wire rack.

For filling, combine 1/4 c milk, 3 T sugar, cornstarch, salt, egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 c milk over med heat in a small heavy saucepan to 180 degrees or until tiny bubbles form around edge (don't boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. PLace mixture in pan, cook over med heat until thick and bubbly about 5 min, stirring constantly.

Remove pan from heat, stir in liqueur and vanilla. Spoon custard into small bowl, place bowl inside medium ice-filled bowl for 10 min or until custard comes to room temp, stirring occasionally. Remove bowl from ice, spoon custard into prepared crusts. Cover and chilll 2-6 hours.

Serve with raspberries on top of tarts, along with Bonny Doon dessert wine.