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.
What You Need:
(Makes: 2 & 1/2 dozen)
1 & 1/2 teaspoons of unflavored gelatin
1 cup of heavy whipping cream, divided
1/2 cup plus 4 & 1/2 teaspoons of sugar, divided
1/2 teaspoon of vanilla extract
1/2 teaspoon of almond extract
1 cup (8 ounces) of sour cream
1 & 1/2 cups of mixed fresh berries
2 packages (1.9 ounces each) of frozen miniature phyllo tart shells
What to Do:
STEP 1) 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 degrees. 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.
STEP 2) In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.
STEP 3) Enjoy!
*Note: Swedish cream needs to be made the day before and refrigerated overnight.
**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.