Summer Berry Tartlets


Summer Berry Tartlets


  • 2 (12-ounce) packages frozen blackberries or raspberries, thawed
  • 1/2 cup sugar
  • 1/3 cup fresh orange juice
  • 1/8 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 3 (2.1-ounce) packages frozen miniature phyllo shells, thawed
  • 1 1/4 cups frozen fat-free whipped topping, thawed
  • 4 2 blackberries or raspberries


  1. Combine first 4 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Strain berry mixture through a sieve into a bowl. Discard solids.
  2. Return berry juice mixture to pan. Combine cornstarch and water; stir into juice mixture. Bring to a boil over medium- high heat, stirring constantly; cook 1 minute. Remove from heat; stir in butter and vanilla. Cool slightly.
  3. Spoon 2 teaspoons berry juice mixture into each shell. Chill 2 hours. Top each tartlet with 2 teaspoons whipped topping and 1 blackberry or raspberry.

Leave a Reply

Your email address will not be published. Required fields are marked *