SnowBerry Tarts

SnowBerry Tarts
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makes 45 bite sized tarts
  • CourseDessert
SnowBerry Tarts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
makes 45 bite sized tarts
  • CourseDessert
Ingredients
  • 1/2 cup red onion chopped
  • 1/2 cup red pepper, chopped
  • 1/4 cup lime juice (fresh or bottled)
  • 1/2 tsp. vanilla
  • 2 cups of fresh mango, chopped (about 3 medium mangos)
  • 2 - 6 oz. boxes of fresh red raspberries
Instructions
  1. ♦ Rinse raspberries and lay out on paper towels to dry.
  2. ♦ Carefully, melt white chocolate, according to package directions in the microwave or over hot water. Stir until smooth. Set aside to cool.
  3. ♦ Whip cream until stiff peaks form. Don’t lick the beaters yet!
    ♦ In another bowl, mix chilled sweetened condensed milk with vanilla and melted chocolate.
    ♦ Beat on low until smooth and well blended.
  4. ♦ Add whipped cream to white chocolate mixture and either fold it in to blend using a spatula, or you can use your mixer on low speed to gently combine all ingredients.
  5. ♦ Spoon into shells, cover with plastic wrap and chill until closer to serving time.
    ♦ Up to a few hours before serving, top each tart with one raspberry.
    ♦ Arrange on a pretty plate and dust with powdered sugar or sprinkle with Wilton’s edible glitter.
Terri's Notes

~ This is a FAVORITE, these are fabulous and so EASY.
~ The shells are found in your grocer’s freezer section near the pie shells and the trays they come in are perfect to hold the tarts right up to serving time.
~ White chocolate burns easily in the microwave, keep an eye on it (she says from experience).
~ A long handled “baby’ spoon works perfectly to fill the shells.
~ Shells can be filled a day ahead. I wait until day of to add berries so they don’t weep juice.

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