These little gems are perfect for your next party. One caveat—because they're bite-sized, they disappear in seconds. And thanks to the fresh and light raspberry flavor you can eat several in the blink of an eye!
Creamy Raspberry Tartlets
These little gems are perfect for your next party. One caveat—because they're bite-sized, they disappear in seconds. And thanks to the fresh and light raspberry flavor you can eat several in the blink of an eye!
Ready In: 1 hour 30 minutes
Level: Medium
Prep: 30 minutes
Cook: 15 minutes
Yields: 48 tartlets
- 2 boxes organic pie dough (15 ounces each)
- 1 bag frozen raspberries (12 ounces, thawed & drained well)
- 1/4 c sugar (for raspberry puree)
- 1/8 t salt
- 1 c Stonyfield Organic Heavy Whipping Cream
- 4 t sugar (for cream & yogurt mixture)
- 1 t vanilla extract
- 1 c Stonyfield Organic 0% Fat Greek Plain Yogurt
Ingredients
directions
Step 1
Heat oven to 350°. Working with one round of dough at a time, unroll dough on a lightly floured surface and roll out until slightly thinned. Cut out twelve 2 1/4-inch rounds with a cookie cutter. Repeat with remaining pie dough.
Step 2
Press rounds into bottom and up sides of each indent of two 12-indent nonstick mini muffin pans. Prick dough with fork and bake for 14 minutes or until golden brown. Remove muffin tins to a wire rack and cool completely. Repeat with remaining dough rounds.
Step 3
Combine raspberries, sugar and salt in a blender. Puree for about 1 minute or until smooth, then press mixture through a fine mesh strainer into a bowl; discard solids.
Step 4
Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Gently fold raspberry mixture into whipped cream mixture. Spoon 1 tablespoon raspberry mixture into cooled tart shells and chill at least 1 hour before serving.
