Mixed Berry Tartlet
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|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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