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Berries & Swedish Cream Tartlets

A friend of mine brought a similar tartlet to a party we were both attending. I knew I just had to have the recipe. I modified it and now my family loves them. Since they use mixed fresh berries, they are great anytime of the year.—Maria Gruetzmacher, Stillwater, Minnesota
  • Total Time
    Prep: 35 min. Cook: 10 min. + chilling
  • Makes
    2-1/2 dozen

Ingredients

  • 1-1/2 teaspoons unflavored gelatin
  • 1 cup heavy whipping cream, divided
  • 1/2 cup plus 4-1/2 teaspoons sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1-1/2 cups mixed fresh berries
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Directions

  • In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes.
  • Stir in sour cream until blended. Cover and refrigerate overnight.
  • In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.
Editor's Note:These mini pastries can also be served in puff pastry shells. For six servings, bake frozen puff pastry shells according to package directions and cool. Fill shells with 1/3 cup Swedish cream and 1/4 cup of berries.
Nutrition Facts
1 tartlet: 77 calories, 5g fat (3g saturated fat), 16mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

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