Making these tartlets is a great way to take advantage of the many fresh berries that are coming into season. We suggest using blueberries, raspberries and strawberries but any berry combination will do.
| Stonyfield Organic Yogurt Custard | ||
|---|---|---|
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1⁄4 | c | sugar |
| 2 | eggs | |
| 1 | tsp | vanilla |
| 1 | pie crust | |
| Berry Topping | ||
| 1 | c | Strawberries (sliced) |
| 1⁄2 | c | blueberries |
| 1⁄2 | c | raspberries |
| 1⁄2 | c | sugar |
| 1⁄4 | tsp | lemon juice |
| 3 | tbsp | red currant jelly |
| 2 | tbsp | powdered sugar for dusting |
Preheat oven to 425°. Line 4, 6-inch tart pans with pie crust. Using a fork, poke a few small holes in crust for air to vent. Bake for 8-10 minutes or until golden brown. Remove from oven and let cool. Reduce oven temperature to 325°.
Combine custard ingredients and pour into tartlet shells. Bake for 15-20 minutes or until custard is firm. Let cool for 1 hour.
Clean and trim berries and combine with lemon juice in a large mixing bowl. In a separate smaller bowl, melt the red currant jelly. Coat berries with jelly. Top tartlets with berries and dust with powdered sugar. Keep refrigerated until ready to serve.