Mixed Berry Tartlet

By Stonyfield

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: 1 hr 40 mins

Level: Easy

Prep: 10 mins

Cook: 30 mins

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
  • directions

    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.

    make it with yogurt instead!