- 12 mini tart crusts
- 1 packet (8g) unflavoured powdered gelatin
- ¼ cup cold water
- 2 cups Oikos Extra-Creamy Blueberry
- 2 teaspoons lemon juice
- 1 cup of fresh fruit (blueberries and raspberries)
Preheat the oven to 375°F (190°C).
Bake tart crusts 10-12 min until golden brown. Set aside.
Place water in a small bowl and sprinkle gelatin on the surface. Allow to swell for five minutes.
Combine yogurt, gelatin, lemon zest and juice in a large bowl. Stir until smooth.
Fill tarts and level the surface.
Garnish each tart with berries.
Cover with plastic wrap and refrigerate for 1 hour or until ready to serve.