This recipe is courtesy of Tenderflake.
- Purée raspberry coulis ingredients in blender until smooth.
- Strain mixture into a bowl to remove any seeds. Cover and refrigerate until ready to use.
- Bake tart shells according to package directions. Set aside.
- Melt sugar in a saucepan over medium heat, about 1 or 2 minutes. Remove from heat and add berries. Mix to combine and set aside.
- Spoon 5 mL (1 tsp.) of coulis into the base of each tart. Cover with 15 mL (1 full tbsp.) of yogurt.
- Using a small spoon, swirl coulis into yogurt to create a marbled effect.
- Top each tart with reserved berries, maple sugar, and mint leaves. Refrigerate until ready to serve.
Chef’s secret
Leftover coulis keeps up to three days in the fridge in an airtight container.