Tuesday, August 17, 2010

Mini Berry-Tella Tarts

For my birthday last month, my roommate made a brownie peanut butter pie, which combined all of my favorite things into a deathly-rich dessert. (And I dare say it was even better than the chocolate/banana cream pie she made on my birthday three years ago that ended up with the consistency of a thick soup.)

Anyway, I digress. Her birthday was yesterday, and I love a) her, b) birthdays, and c) creating desserts. Thus, the mini berry-tella pie was born. (Oh right, I also love all things miniature.) It's based on a chocolate raspberry tart my dad makes, except it is mini instead of full-sized, nutella instead of dark chocolate, and mixed berries instead of just raspberries.



Mini Berry-Tella Tarts
Makes 6 single-serving pies

Ingredients:
1 package Pillsbury pie crust (or if you have time, make your own)
2 cups berries of your choice (I used a frozen berry mix of strawberries, raspberries, blackberries, and blueberries)
1/2 cup sugar
3 Tbsp corn starch
1 tsp cinnamon
1 tsp nutmeg
3/4 cup Nutella (or more!)
1 cup heavy whipping cream
1 Tbsp vanilla extract
Graham cracker crumbs (optional)
Mini foil pie pans (mine were 4")

Directions:
1. Preheat oven to 400F. Thaw pie crusts and fruit (if frozen).

2. Unroll pie crusts and cut out 5" circles.

Did I have 5" biscuit cutters? Of course not. Did I have a martini glass? Of course.


3. Mold 5" circles into individual foil pie pans and flute the edges. With a fork, poke holes in the crusts. The only pans I could find that were the right size were the kind that have Keebler graham cracker crusts in them. I dumped out the graham crumbs and saved them for later.

4. Place crusts on a cookie sheet and bake for about 15 minutes or until light brown while you make the filling. Rotate the sheet once during baking.

5. In a medium saucepan, combine fruit, sugar, corn starch, cinnamon and nutmeg. Mix and simmer on low heat for about 10 minutes.

6. Let everything cool. When the crusts are cool, spread Nutella into each to coat the entire tart. Then spoon cooled berry filling on top of Nutella.




7. With an electric mixer, whip cream with vanilla until fluffy, about 5 minutes. (If you like sweet whipped cream, add sugar too.)

8. Spoon whipped cream onto each tart. Top with graham cracker crumbs if you have them leftover from the mini pie pans, or with cinnamon and nutmeg (or all of the above, which is what I did).


2 comments:

  1. These look yummy, and I'm not just saying that because they're based on my recipe.

    ReplyDelete
  2. Ingenious use of the martini glass. I should try making these--I have martini glasses!

    ReplyDelete

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