Raspberry Cranberry Tarts Recipe
Time to pamper your palate with this raspberry cranberry tarts recipe. If you have a lot of fruits on hand then you know its time to make some raspberry cranberry tarts. If you plan to cook an out of the ordinary dessert, then you should probably go for this raspberry cranberry tarts. It is a good option for those who are on diabetic diet. Just try this yummy raspberry cranberry tarts recipe. I am sure you will love it!
Ingredients
10 unbaked tart shells
10 oz. frozen unsweetened
Pkg. raspberries
3 cup fresh cranberries
1 cup granulated sugar
3 tsp cornstarch
Dash salt
3 tsp cold water
Directions
Allow raspberries to thaw.
Drain juice from raspberries by lightly pressing them with the back of a spoon into ale.
(250 mL) measuring cup.
If juice does not measure 1 cup (250 mL), add water.
Set raspberries aside.
Combine the 1 cup (250 mL) of raspberry juice and the cranberries in a saucepan.
Cook and stir over medium heat until cranberries begin to "pop." Remove from heat.
Combine sugar replacement, cornstarch, and salt in a small mixing bowl.
Stir in cold water to dissolve cornstarch; then add to cranberry mixture.
Return to heat and cook until thickened.
Remove from heat, and allow to cool for 5 minutes.
Now stir in raspberries.
Divide mixture evenly among the 10 tart shells.
Bake at 400°F (200°C) for 10 to 15 minutes.
Drain juice from raspberries by lightly pressing them with the back of a spoon into ale.
(250 mL) measuring cup.
If juice does not measure 1 cup (250 mL), add water.
Set raspberries aside.
Combine the 1 cup (250 mL) of raspberry juice and the cranberries in a saucepan.
Cook and stir over medium heat until cranberries begin to "pop." Remove from heat.
Combine sugar replacement, cornstarch, and salt in a small mixing bowl.
Stir in cold water to dissolve cornstarch; then add to cranberry mixture.
Return to heat and cook until thickened.
Remove from heat, and allow to cool for 5 minutes.
Now stir in raspberries.
Divide mixture evenly among the 10 tart shells.
Bake at 400°F (200°C) for 10 to 15 minutes.
