Fresh Berry JELL-O Tarts
- yield: 24 tarts
- prep time: 15 min
- wait time: 2-4 hrs
- cook time: 18 min
- total time:
These tarts are to die for; filled with fresh in-season berries, held in place with a soft strawberry JELL-O filling and garnished with some whipped cream.
Ingredients:
-
24 tart shells (3" diameter)
-
4 cups fresh berries (strawberry, raspberry or blueberry)
-
1 1/2 cup water
-
1/2 cup granulated white sugar
-
1/8 tsp salt
-
1 - 2 tbsp cornstarch
-
2 tbsp lemon juice (~ 1/2 lemon)
-
1 package of strawberry JELL-O (85 g)
Directions:
1. Cook tart shells according to package instructions or make your favourite pastry tart shell recipe. Set aside until cool.2. In a medium sized pot, combine 1 cup water, granulated white sugar, and salt. Heat to a boil over medium heat for 5 minutes or until the sugar has dissolved. In a separate bowl, create a cornstarch slurry by whisking ½ cup water and 2 tbsp cornstarch in a measuring cup until the cornstarch has fully dissolved. Add the slurry to the pot and stir until mixture has thickened and bubbled up. 2-3 minutes.
3. Remove the pot from the heat and stir in strawberry JELL-O package and lemon juice. Stir until mixture is combined and no lumps of gelatin remain. Let cool for 10-30 minutes.
4. Fill each tart shell with no more than 2 tbsp of fresh berries in each.
5. Spoon 2-3 tsp of cooled JELL-O filling over each tart. Try to cover every berry without filling past the top of the tart edge.
6. Place filled tarts in the refrigerator for 2-4 hours or until set.
7. Optional: Garnish with whipped cream right before eating.