Berry Tartlets

Let the store help you out with these adorable little tartlets: a store-bought graham cracker crust is filled with homemade vanilla pudding and topped with fresh berries.  They can be made in advance and topped with berries an hour or two before serving.

Berry Tartlets

Ingredients

• 3 egg yolks
• 2 Tbsp. cornstarch
• 2 Tbsp. flour
• 1 tsp. vanilla
• 1 cup milk
• 1/2 cup cream
• 1 1/2 cups mixed berries, cut into bite-sized pieces if using strawberries
• 1/4 cup jelly of your choice (you do want jelly, not jam; I would pick something red like strawberry, or neutral like apricot or apple)
• 2 Tbsp. raspberry liqueur, optional
• 2 packs mini-graham cracker crusts (with 6 crusts per pack)

Makes 12 tartlets
Cook time: 15 minutes

Beat egg yolks, sugar, cornstarch, flour, and vanilla together.  Bring the milk to a boil in a medium pan.  Add a little milk to the egg mixture to temper, then pour the egg mixture into the milk.  Whisk until mixture thickens and coats a spoon (about 5 minutes).  When mixture is ready set aside or in the refrigerator to cool.
Meanwhile, whip cream.  Once pudding is cooled, fold cream into pudding and fill your tart shells.  Cover with plastic wrap and refrigerate until ready to serve; let sit at room temperature for about 30 minutes to take the chill off before serving.
Heat jelly in microwave until runny, mix with liqueur or a little water.  Toss your berries in the jelly mixture and top your tarts with a generous spoonful of berries.  I would wait to top your tarts with berries until the morning of your event.