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Berries & Swedish Cream Tartlets

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
30 ServingsPrep: 35 min. Cook: 10 min. + chilling

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
© Taste of Home 2013

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Berries & Swedish Cream Tartlets (continued)

Editor's Note: 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 equals 77 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 24 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013