A quick, easy, and scrumptious dessert, these Summer Berry Tarts have crispy, make-ahead phyllo shells that hold the flavour of summer!
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
tarts
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Ingredients
Pastry
- 1 package phyllo pastry
- 1/4 cup melted vegan butter
Filling
- 5 cups fresh blackberries divided. Leave out two cups of fresh berries.
- 1/4 cup organic sugar or use a little agave to make this refined sugar-free.
- 2 Tablespoons cornstarch
Ingredients
Pastry
Filling
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Rate this recipe!
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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!
