BERRIES & SWEDISH CREAM TARTLETS RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- 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.
- Originally published as Berries & Swedish Cream Tartlets in Taste of Home Christmas Annual
- Annual 2011, p139
- Nutritional Facts
- 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.
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