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Berries & Swedish Cream Tartlets Recipe

Berries & Swedish Cream Tartlets Recipe photo by Taste of Home

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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

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Berries & Swedish Cream Tartlets Recipe

Prep: 35 min. Cook: 10 min. + chilling

Yield: 30 Servings

35 10 45

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

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. Yield: 2-1/2 dozen.

To Make Ahead: Swedish cream needs to be made the day before and refrigerated overnight.
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.

Nutritional Facts 1 tartlet equals 77 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 24 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

Originally published as Berries & Swedish Cream Tartlets in Taste of Home Christmas Annual Annual 2011, p139

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Berries & Swedish Cream Tartlets

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(1-1) of 1 reviews

Reviewed on Jul. 06, 2012 by huggies32

These were a BIG hit!! Great recipe. The only thing I had questions on the the Phyllo dough. I had never used them before and the pkg directions were not that clear. But they turned out amazing.