Ready In: 10 mins
Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings
Stonyfield Organic Yogurt Custard
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.