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Blackberry-Lime Tartlets

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Blackberry-Lime TartletsCan we talk about the weather? I don’t know what it’s like where you are, but here in central Mississippi it’s officially sweltering. I was just out watering the garden and between the heat and the clouds of hungry mosquitoes, I couldn’t get inside fast enough.

In this heat, I don’t really feel like doing a lot of cooking. Though fresh fruits and vegetables are plentiful, I’d rather eat them raw than have to spend much time cooking them over a hot store. So I’ve been making a lot of barely-cooked dishes that are as easy as they are refreshing. Like this one. It’s a light dessert that looks and tastes elegant but is very easy to put together using store-bought phyllo (or fillo) shells and Wildwood soyogurt. (Though I could have made my own phyllo crusts, ready-made shells are a great time-saver.) The yogurt filling, flavored with fresh lime and thickened slightly with agar, goes well with just about any fruit; I just happened to find these big, juicy blackberries irresistible. They combine beautifully with the flakiness of the pastry and the sweet-tart creaminess of the filling.

Blackberry-Lime Tartlets

Blackberry-Lime Tartlets

Ingredients

  • 24 mini phyllo shells (in your grocer’s freezer case)
  • 1 cup plain soy yogurt
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon grated lime peel
  • 1/4 cup apple juice
  • 1/3 cup light-colored organic sugar
  • 2 teaspoons agar powder
  • 6 ounces blackberries

Instructions

  1. Crisp the phyllo shells by baking them for 4 minutes in a 350F oven. (This keeps the filling from causing them to get soft.) Set aside to cool while you make the filling.
  2. In a medium-sized bowl, mix the soy yogurt with the lime juice and grated peel.
  3. Put the apple juice and sugar into a small sauce pan and heat it, stirring, until the sugar dissolves. Sprinkle the agar powder over the juice and continue to heat until the agar completely dissolves. Remove from the heat and pour into the yogurt mixture, stirring well.
  4. Divide the yogurt equally among the phyllo shells. Refrigerate the shells until the filling has chilled and set, about an hour. Place blackberries on top and serve.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Makes 6 servings of 4 tartlets each. 4 tartlets contain 158 Calories (kcal); 5g Total Fat; (27% calories from fat); 2g Protein; 27g Carbohydrate; 0mg Cholesterol; 51mg Sodium; 3g Fiber. 3 Weight Watchers Flex Points. (Nutritional breakdown assumes Wildwood plain soyogurt.)

Blackberry Tarlets

Definitely kid-friendly!

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Comments

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  4. I really want to make these, they look absolutely delicious- but I dont eat sugar, and, for the life of me, cannot find agar at my market. How do you think they would turn out if I left those two ingredients out?

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  5. Tart and runny? You’d probably be better off leaving out the apple juice too because without the agar for thickening, the yogurt mixture will make the shells soggy.

    Is there anything you use for sweetening? If so, I would probably use it instead of the apple juice, agar, and sugar so that you have a simple lime-flavored yogurt filling.

    P.S. Is there an Asian market near you? I’ve found very inexpensive packets of agar at almost every one I’ve visited.

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  6. I made these for the first time today. What a treat! My husband I loved them. They are light and tasty, and taste like they take a lot of effort, which they don’t. I gave a few to my neighbor, and they looked so pretty on the plate too. I did find that I filled 30 tartlets, rather than 24, and still had plenty of the yogurt mix left. Next time I think I will buy another package of the phyllo. Thanks for another great recipe. Please just post my first name, as I didn’t understand it would be visible on your website.

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  7. I made these tonight. I mixed the plain yogurt with some mixed berry yogurt. They came out delicious and are super easy.
    Is agar powder different from agar flakes? I’ve only seen the flakes and used them here

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  8. Susan,

    Thanks for all the wonderful recipes!
    Just wondering about the phyllo dough; doesn’t it have oil in it? Or is there a brand that doesn’t have oil?
    Thank you so much,
    Katie

    Reply

  9. I have made these several times to the GREAT satisfaction of guests/hosts. I’ve been called to link others to the recipe, and they’re so simple to make. I’m vegetarian, not vegan, so if I can’t find agar powder I substitute half a pack of organic vanilla pudding mix and it works perfectly. I also zest lime over all of the tartlets once they’re finished.

    I’ve used store-bought and fresh-juiced apple juice, several types of sugar, and added honey to the recipe. If it’s coming out too runny, again, I suggest using an instant pudding mix if your diet allows for it.

    For a photo of the tartlets I made from this recipe, and another of hers, go here: http://rhetoricqueline.wordpress.com/2010/04/11/veganyums/

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  10. Thanks for posting. I made these today and they are amazing!
    I am wondering if the filling would thicken enough in a larger quantity to make a 9″ pie sized tart?

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    • So I tried it as a pie. Awesome! I doubled the recipe and it filled a 9″ pie shell nicely. I gave it some time in the freezer to be sure it solidified enough. Perfect on a hot day. Thanks Susan!

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