Berries & Swedish Cream Tartlets

Name: Berries & Swedish Cream Tartlets
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 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

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 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.

Reviews

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Average Rating:

jwinty

Feb 9, 2014

These were tasty. The cream was not as smooth as I would have like, with some "chunks" in it from the gelatin that wouldn't go away no matter how hard I stirred. The chunks were less obvious once the dessert was put together in the shells. Everyone liked them. Topped with strawberries and blueberries.
huggies32

Jul 6, 2012

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.