Vanilla Yogurt and Raspberry Tarts


Raspberry Coulis
  • 1 bag frozen raspberries
  • 1/4 cup fine sugar
  • 1 tbsp. unflavored gelatin
  • 2 tsp. lemon juice
Tart Shells
  • 1 box Tenderflake® Tart Shells (thawed)
  • 2 cups vanilla greek yogurt
  • 1/4 cup each fresh raspberries, blackberries, blueberries and red currents
  • 2 tsp. fine sugar
  • ½ cup bee pollen
  • Fresh mint leaves for garnish


1. To prepare the raspberry coulis, add all ingredients into a blender and puree until smooth.

2. Put a sieve over a bowl and pour the puree onto the sieve to remove seeds. Cover the bowl and store in the fridge until ready to use.

3. * Left over coulis can be kept in an airtight container for up to three days in the refrigerator.

4. Bake tart shells according to package instructions. Set aside.

5. In a medium saucepan, over medium heat, melt sugar until dissolved, roughly 1-2 minutes. Remove from heat and stir berries.

6. Spoon 1 tsp. of coulis into the base of each tart. Top with a generous tablespoon of yoghurt. Using a toothpick swirl coulis into yoghurt for marbled effect.

7. Top each tart with berries. Garnish with bee pollen and mint leaves. Refrigerate until ready to serve.


Serves 12
Total Time: 30 minutes