Berries & Swedish Cream Tartlets |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 30 |
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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 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 (8 ounces) sour cream |
1-1/2 cups mixed fresh berries |
2 packages (1.9 ounces each) frozen miniature phyllo tart shells |
Directions:
1. 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.
2. Stir in sour cream until blended. Cover and refrigerate overnight.
3. In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture. Yield: 2-1/2 dozen.
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