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| Mixed berry tartlet |
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Serves 4
1 Pillsbury Pie Crust, thawed and cut into 4 5-inch circles
1 box Kraft instant vanilla pudding
2 cups heavy cream, divided: 1cup for pudding + 1 cup for whipping
1 tablespoon sugar
1 pint fresh raspberries
1 pint fresh blueberries
2 teaspoons confectioner's sugar
Preheat the oven to 400°.
Press cut pie crusts into 4-inch individual tartlet pans with removable bottoms. Trim any excess dough. Prick the crusts several times with a fork. Arrange tartlets on a baking sheet. Cut parchment paper into 5 by 5 inch squares and carefully fit into tartlets. Fill with dried beans or rice to weigh down paper and bake until crusts are just starting to brown lightly, about 8-10 minutes. Remove paper and weight and cool tartlets on wire racks.
Prepare pudding according to package directions, substituting cream for the milk. Set aside to chill in refrigerator.
Using a whisk or mixer and a chilled bowl, whip cold heavy cream until it reaches a soft peak, adding sugar about halfway through.
Fill each cooled tartlet crust with ½ cup pudding Arrange berries on top, garnish with whipped cream and sprinkle confectioner's sugar. |
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