FOOD VIDEO | EASY TRIPLE BERRY TARTS

Triple Berry Tarts | A fresh, easy dessert for spring via Club Narwhal
Nothing says spring more than sunshine, tulips, and these lightly sweet, endlessly delectable Triple Berry Tarts with white chocolate shell.

Perfectly ripe berries are folded into blueberry filling (I guess these are actually Quadruple Berry Tarts!) and scooped into a vanilla wafer crust that is reinforced with white chocolate shell. These tarts rely on fresh, simple flavors. And I love that there is no added sugar (though I can bet a little lemon zest and vanilla extract in the berries would make them sing even more).
Triple Berry Tarts | A fresh, easy dessert for spring via Club Narwhal
We got this recipe from my aunt, who got it from my grandma, who got it from her blind resources club. Which means this recipe is so easy, you can literally make it with your eyes shut! It is also, quite possibly, my very favorite thing Warren makes. In his words, “You can’t go wrong mixing berries and chocolate.” Amen.
Triple Berry Tarts | A fresh, easy dessert for spring via Club Narwhal

These easy tarts are a nice change of pace from the fussy desserts I kind of adore making (hello, Lemon Biscotti Ice Cream), what with those endless lists of steps and ingredients. In contrast, these guys just need a few basic ingredients and about twenty minutes of your life. Totally worth it.

Triple Berry Tarts | A fresh, easy dessert for spring via Club Narwhal
Triple Berry Tarts | A fresh, easy dessert for spring via Club Narwhal
Also, I finally made a video with my new fancy pants camera! It’s a little rough but now that I’m learning my way around, I can’t wait to make more. Check it out here:


Triple Berry Tarts | Food Video by Club Narwhal from Club Narwhal on Vimeo.

Triple Berry Tarts | A fresh, easy dessert for spring via Club Narwhal

 

TRIPLE BERRY TARTS
 
For the Vanilla Wafer Crust with White Chocolate Shell
  • 1 1/2 cups vanilla wafers, crushed into crumbs
  • 5 tablespoons butter, melted
  • 3 oz. white chocolate chips
  • 1/8 cup coconut oil, melted
Preheat oven to 350 degrees. Mix the wafer crumbs and butter and press into mini tart shells (or one large tart shell/pie pan). Bake for 5-7 minutes. It will be soft when you take it out of the oven but it will set as it cools.
As the shells bake, mix the white chocolate and coconut oil together until smooth. (This is the same white chocolate shell recipe I used in the Lemon Biscotti Ice Cream.) Drizzle about a tablespoon in each tart shell and set aside
For the Berry Filling
  • 2 cups blueberries
  • 1/4 cup instant tapioca (small pearls)
  • 2/3 cup water
  • 4-5 cups mixed berries (we used blackberries, raspberries, and chopped strawberries)
Boil the blueberries, water, and tapioca for about 10 minutes, until tapioca is dissolved and the blueberries have thickened. Pour into a bowl filled with the berries and fold to incorporate. Spoon berry filling into the tart shells. You can either serve them warm (with a scoop of ice cream) or chill for later.

PS: Are we Pin Pals yet? Let’s party on Pinterest!

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