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Raspberry Mini Tarts
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Ingredients:
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1 package Tenderflake Mini Tart Shells ( 18/box )
3 tbsp packed light brown sugar
½ cup sour cream
2 tsp vanilla extract
Zest of 1 lemon
11/2 cups frozen rasberries
Icing sugar
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Method:
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Prepare Tenderflake Mini Tart Shells as per package directions. Remove with oven mitts, and set aside to cool. Put 11/2 cups frozen raspberries in a bowl to thaw, and set aside. In a large bowl, blend together brown sugar, sour cream, vanilla, and lemon zest. Blend well until sugar dissolves. Fill the cooked and cooled mini tart shells with the sour cream mixture. Place the thawed raspberries on top of each mini tart. Dust with icing sugar. Cover and refrigerate until ready to serve. Makes 18 mini tart shells.
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