Add these Strawberry-Blueberry Tarts to your recipe book. These mini tarts are quite the sweet tooth pleaser and are bursting with fresh fruit flavors!
What You Need
Original recipe yields 12 servings
24 Golden OREO Cookies, finely crushed (about 1 cup)
1/3 cup butter, melted
2 cups strawberries, divided
2 cups blueberries, divided
1/2 cup water, divided
1/3 cup sugar
4-1/2 tsp. cornstarch
1/2 tsp. zest and 1 tsp. juice from 1 lime
3/4 cup thawed COOL WHIP Whipped Topping
Add To Shopping List
Let's Make It
Mix crumbs and butter; press 2 rounded tablespoons crumb mixture onto bottom and up sides of each of 12 paper-lined muffin cups. Refrigerate while making filling.
Reserve 12 whole strawberries and 24 blueberries for garnish. Slice remaining strawberries. Reserve 1/2 cup each sliced strawberries and whole blueberries for glaze. Place remaining berries evenly in crusts.
Bring reserved 1/2 cup sliced strawberries and blueberries and 1/4 cup water to boil in small saucepan on medium heat. Simmer on low heat 3 min. Combine remaining water, sugar, cornstarch, zest and juice; stir into berries. Return to boil; boil 1 min. or until thickened. Cool. Spoon 1 Tbsp. glaze over berries in each crust. Refrigerate 1 hour.
Top each tart with small dollop of COOL WHIP and reserved 1 whole strawberry and 2 blueberries.
Substitute raspberries for the blueberries.
Substitute orange zest and juice for the lime zest and juice.
Prepare using COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.