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. Mixed Berry Tartlet Go to recipes By Stonyfield Vegetarian Desserts AmericanMaking 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: 1 hour 40 minutes Level: Easy Prep: 10 minutes Cook: 30 minutes Yields: 4 Servings Print RecipeIngredientsStonyfield Organic Yogurt Custard1 cWhole Milk Smooth & Creamy Plain1/4 c sugar2 eggs1 tsp vanilla1 pie crust Berry Topping1 c Strawberries (sliced)1/2 c blueberries1/2 c raspberries1/2 c sugar1/4 t lemon juice3 T red currant jelly2 T powdered sugar for dustingdirectionsStep 1Preheat 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 2Combine custard ingredients and pour into tartlet shells. Bake for 15-20 minutes or until custard is firm. Let cool for 1 hour.Step 3Clean 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.