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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.

Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


    Stonyfield Organic Yogurt Custard

  • 1 c Stonyfield Organic Whole Milk Plain Yogurt

  • 1/4 c sugar

  • 2 eggs

  • 1 t vanilla

  • 1 pie crust

  • Berry Topping

  • 1 c Strawberries (sliced)

  • 1/2 c blueberries

  • 1/2 c raspberries

  • 1/2 c sugar

  • 1/4 t lemon juice

  • 3 T red currant jelly

  • 2 T powdered sugar for dusting

Calories: 210, Calories from Fat: 60, Total Fat: 7g, Cholesterol: 55mg, Total Carbohydrate: 34g, Protein: 4g


Step 1

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°.

Step 2

Combine custard ingredients and pour into tartlet shells. Bake for 15-20 minutes or until custard is firm. Let cool for 1 hour.

Step 3

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.