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
Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings
- 1 c Stonyfield Organic Whole Milk Plain Yogurt
- 1/4 c sugar
- 2 eggs
- 1 t vanilla
- 1 pie crust
- 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
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.