Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: About 30 mini-tarts
- 1 package (9 oz.) Murray Sugar Free Wafers Vanilla Crème Cookies
- ½ cup shredded coconut
- 3 tbsp flour
- 4 tbsp butter, melted
- 1 egg, beaten
- 1 package (1 oz.) sugar free vanilla pudding
- 1 ½ cup skim milk
- 1 cup fresh strawberries, sliced
- ½ cup fresh blueberries
- 2 tbsp sugar free apricot jelly or preserves
Preheat oven to 350°.
Place cookies in blender or food processor, pulse about 2 minutes until crumbed. Combine and mix cookie crumbs, coconut, flour, and butter. Fold in beaten egg.
Once all combined, using a teaspoon, drop mixture into mini-muffin pans lined with baking cups. Press crust into the bottom and sides of baking cups. Place in oven for 8 minutes or until golden brown.
Remove and let cool.
Whisk together the milk and vanilla pudding until smooth. Let set and thicken for about 2 minutes. Spoon filling into cooled tart shells.
Arrange berries on top of filling. Melt apricot preserves in microwave for 15 seconds. Using a pastry brush, brush preserves on berries for a glazed finish.
Cover and refrigerate until time to serve.