STRAWBERRY-BLUEBERRY TARTS

Strawberry-Blueberry Tarts image

Add these Strawberry-Blueberry Tarts to your recipe book. These mini tarts are quite the sweet tooth pleaser and are bursting with fresh fruit flavors!

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

24 oblong vanilla creme-filled sandwich cookies, finely crushed (about 1 cup)
1/3 cup butter, melted
2 cups strawberries, divided
2 cups blueberries, divided
1/2 cup water, divided
1/3 cup sugar
4-1/2 tsp. cornstarch
1/2 tsp. zest and 1 tsp. juice from 1 lime
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

Mix crumbs and butter; press 2 rounded tablespoons crumb mixture onto bottom and up sides of each of 12 paper-lined muffin cups. Refrigerate while making filling.
Reserve 12 whole strawberries and 24 blueberries for garnish. Slice remaining strawberries. Reserve 1/2 cup each sliced strawberries and whole blueberries for glaze. Place remaining berries evenly in crusts.
Bring reserved 1/2 cup sliced strawberries and blueberries and 1/4 cup water to boil in small saucepan on medium heat. Simmer on low heat 3 min. Combine remaining water, sugar, cornstarch, zest and juice; stir into berries. Return to boil; boil 1 min. or until thickened. Cool. Spoon 1 Tbsp. glaze over berries in each crust. Refrigerate 1 hour.
Top each tart with small dollop of COOL WHIP and reserved 1 whole strawberry and 2 blueberries.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g