Summer Berry Tarts
Crispy phyllo shells hold fresh blackberries adorned with some easy, fresh blackberry sauce; these Summer Berry Tarts are simply scrumptious! Wonderful served with a little vegan ice cream or coconut whipped cream!
| Servings | Prep Time |
| 12tarts | 15minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
Pastry
- 1 package phyllo pastry
- 1/4cup melted vegan butter
Filling
- 5cups fresh blackberriesdivided. Leave out two cups of fresh berries.
- 1/4cup organic sugaror use a little agave to make this refined sugar-free.
- 2Tablespoons cornstarch
Instructions
- Part 1 – Make Crispy Shells! Following package directions, allow phyllo to thaw. Melt vegan butter. Lay out an individual sheet of phyllo on a sheet of parchment paper. Brush gently with melted butter. Repeat 6 times ending with a buttered layer. Cut layered sheet into 12 squares and put each square into a muffin pan. Bake at 350 degrees F. til golden brown, for about 4-6 minutes …they burn quickly! These also keep well and can be made a few days before.
- Part 2 – Put two cups of blackberries in a small saucepan, Combine sugar and cornstarch and add to these berries. Stir until you have a thick sauce. Put the sauce through a sieve to remove some of the seeds. You can also make the sauce using frozen berries! You can make the sauce ahead of time and just warm it up a little before serving!
- Part 3 – Fill each tart shell with some fresh berries. Drizzle some of the sauce over each.
- Top with a little vegan vanilla ice cream or a little coconut whipped cream. Also wonderful without anything!
- Enjoy the flavour of summer!
Recipe Notes
Frankie had a hard time resisting having a taste!
Just a little drooling!