Last summer I got really hooked into making all types of tarts and tartlets, and I have unfortunately completely neglected my beautiful Williams-Sonoma tart and tartlet pans since then. But I can’t let the summer go by without posting at least one tart recipe. And, of course, because it’s summer, it should be a recipe for BERRY tartlets, with fresh blueberries, raspberries, and blackberries scattered over sweet and light creamy filling: because I find that sweetened cream fillings always do a great job of complimenting not-so-sweet berries.
This time I wanted something different from the “traditional” creamy filling, so I combined sugar, gelatin, kefir, and heavy cream to create a lighter tart filling – perfect if you’re in the mood for something not heavily laid with butter or heavy cream. When combined with a touch of heavy cream and a bit of sugar, and thickened up by gelatin, Kefir makes a magical transformation into an amazingly sweet, light and creamy dessert. And, because I am a huge fan of Kefir anyway, and because I can easily drink a whole 32 fl oz bottle of kefir in one sitting (which has 4 cups of kefir), these berry tartlets is just another excuse for me to consume my favorite beverage. In a different form.
As you see, this recipe is the combination of these two favorites of mine: tartlets + kefir. You will be amazed at how light and fluffy and sweet the kefir filling is! You can have these tartlets either for breakfast or dessert, and load them with as many berries as you like! You can also sprinkle fresh berries with powdered sugar to make them sweeter!
Berry tartlets with creamy kefir tart filling
Prep time: 30 min
Cook time: 30 min
- Small tartlets (3 inch in diameter each)
- 2 teaspoons gelatin
- 2 tablespoons water
- 1/2 cup heavy cream
- 4 tablespoons sugar
- 1/2 cup kefir
- 1 tablespoon freshly squeezed lemon juice
Makes enough filling for 4 small tartlets (3 inch in diameter each)
1) Combine 2 teaspoons of gelatin with 2 tablespoons of water until well dissolved.
2) Heat cream and sugar, bring to boil, add gelatin mixture and stir to thicken. Remove from heat and add kefir and lemon juice, constantly stirring until well-combined. Return to heat and bring to boil, constantly stirring. Boil the mixture for 2 minutes.
3) Remove from heat and cool slightly. Place the kefir filling into tart shells and refrigerate for about 30 minutes.
4) To serve, top tart shells with kefir filling with berries.