Summer Berry Tartlets

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

Yield: 42 tartlets (serving size: 1 tartlet)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 44
  • Fat: 0.8g
  • Saturated fat: 0.3g
  • Protein: 0.5g
  • Carbohydrate: 9.0g
  • Cholesterol: 1mg
  • Iron: 0.3mg
  • Sodium: 29mg
  • Calories from fat: 15%
  • Fiber: 1.1g
  • Calcium: 7mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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