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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

A sweet tart for your sweetheart.


  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.
    * Left over coulis can be kept in an airtight container for up to three days in the refrigerator.
  3. Bake tart shells according to package instructions. Set aside.
  4. In a medium saucepan, over medium heat, melt sugar until dissolved, roughly 1-2 minutes. Remove from heat and stir berries.
  5. 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.
  6. Top each tart with berries. Garnish with bee pollen and mint leaves. Refrigerate until ready to serve.
Prep Time: 
10 minutes
Cook Time: 
10 minutes
Total Time: 
20 minutes

Vanilla Yogurt and Raspberry Tarts

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato