Berry Tarts
 
Makes 8
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • ½ cup water
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 (0.25-ounce) envelope unflavored gelatin
  • 11/3 cups low-fat Greek yogurt
  • ¼ cup toasted sliced almonds
Instructions
  1. Preheat oven to 450°.
  2. Unroll piecrusts onto a lightly floured surface. Using a 5-inch round cutter, cut 8 circles from crusts, rerolling scraps as necessary.
  3. Press crusts into bottom and up sides of 8 (4-inch) removeable-bottom tart pans. Prick all over with a fork. Top each with parchment paper, letting ends extend over edges of pans. Add pie weights.
  4. Bake until golden, about 12 minutes. Carefully remove paper and weights. Let cool completely on wire racks.
  5. In a small saucepan, bring all berries, ½ cup water, and vanilla to a boil over medium heat. Reduce heat, and simmer, stirring frequently, for
  6. minutes. Remove from heat.
  7. Stir sugar and gelatin into hot berry mixture until dissolved. Whisk in yogurt. Pour mixture into prepared crusts. Refrigerate until cold and set, about 4 hours. Sprinkle with almonds just before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/berry-tarts-recipe/