Summer Berry Tartlets

Summer Berry TartletsRecipe
Oxmoor House
The choice of berry is yours for these tasty bite-sized treats. We loved them with both blackberries and raspberries and photographed both versions.


42 tartlets (serving size: 1 tartlet)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 16 Minutes
Chill: 2 Hours

Nutritional Information

Calories 44
Fat 0.8 g
Satfat 0.3 g
Protein 0.5 g
Carbohydrate 9.0 g
Cholesterol 1 mg
Iron 0.3 mg
Sodium 29 mg
Caloriesfromfat 15 %
Fiber 1.1 g
Calcium 7 mg


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


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.

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.

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.