Vanilla yogurt and raspberry tarts

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

1 box of 12 Tenderflake® Tart Shells, thawed
10 mL (2 tsp.) fine sugar
60 mL (1/4 cup) each: fresh raspberries, blackberries, and blueberries (or other berries of your choice)
500 mL (2 cups) vanilla Greek yogurt
125 mL (½ cup) maple sugar, coconut sugar, or raw sugar
To taste, fresh mint leaves to garnish

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.

Leftover coulis keeps up to three days in the fridge in an airtight container.