Very Berry Tartlets

These sweet mini-pies are perfect for a party!

Very Berry Tartlets

enough pie dough to equal 3 crusts (I use 1.5 batches of this recipe)

4 c. mixed berries (I use strawberries, raspberries, and blackberries... and frozen is fine.)
2/3 c. sugar
3 T. cornstarch
1/2 c. whipping cream
2 tsp. sugar
1/4 tsp. vanilla
1 T. fresh lime zest

Divide pie dough in half. Roll out one portion on a lightly floured surface, fairly thin. Use a 4-inch round cutter to cut 12 rounds.  Repeat with remaining dough. Lightly spray 2 regular sized-muffin tins with nonstick spray. Press rounds into muffin cups, pleating to fit. Poke each crust a couple times with a fork to reduce bubbling. Bake at 400 for 6-8 minute, or until crusts turn golden. Cool in muffin tins for a few minutes, then carefully remove tartlets and cool completely on a wire rack.

Combine 2/3 c. sugar and cornstarch. Combine sugar mixture and 2 c. mixed berries in a saucepan over med-high heat. Stirring frequently until mixture boils and thickens, remove from heat. Cool. Once cool, gently toss mixture with remaining 2 c. berries. Spoon berry mixture into tartlet shells.

Whip heavy cream with sugar and vanilla until fluffy.  Garnish each tartlet with a dollop of whipped cream, sprinkle with lime zest.

Yield: 24 servings