Strawberry, Black Berry, and Green Apple Mini Tarts
with a Secret Ingredient
An Original Recipe by ME!
Happy Holidays, friends! This is my first ever original recipe on here, and I’m so excited to share it with you! I was approached by Jones Soda to develop some recipes for them this holiday season, and came up with these tartlets because 1) many of us are not able to get together with our families with year because of Covid, so I wanted to do something perfect for just a few people 2) I wanted to give y’all some no bake options so you can prep this ahead of time that way you can focus on all the hot stuff knowing dessert is already taken care of (and if you are feeding a larger group, you can make all 3!)
If you want to personalize your own bottle of Jones Soda, go to their website and play around with the personalization. You can also put a quote on the back! This makes for a great, personal gift this holiday season. Click the link below and use my code DANI10 for 10% off!
Here’s what you’ll need:
- 3 bottles of Jones Soda Stocking Stuffer Pack (Strawberry-Lime, Green Apple, and Cream)
- 2 cups of heavy whipping cream
- 1 box of graham crackers
- 15 tbsp of unsalted butter (softened + divided)
- 2/3 cup granulated sugar
- 1 pint of blackberries
- 1 green apple
- 8 ounces of strawberries (divided)
- Zest of 1 lime, lemon, and orange (divided)
- 1/8 tsp of fresh or dried thyme + rosemary (finely chopped)
- Cinnamon (for garnish)
- Non-stick spray
- 3 6in. mini pie tins
- Prepare the graham cracker crust. In batches, put packages of graham crackers in a plastic bag and crush into dust, until you have 3 cups worth. Add to a large mixing bowl.
- Mix in 12 tbsp of softened butter (cut into smaller pieces) by hand until combined.
- Spray mini pie tins and add graham cracker mixture until crust is evenly formed. Refrigerate for at least one hour.
- In 3 separate small saucepans, pour one bottle of each Jones Soda and bring to a boil. Reduce until about 1/4 cup.
- Meanwhile, dice green apple and 6 oz of strawberries into small 1/4 inch pieces. Zest lime, lemon, and orange (divide into halves.)
- In batches, melt 1 tbsp of butter on high heat, add fruit, and a dash of salt (and 1/8 tsp of rosemary and thyme to the Strawberries). Stir and cook for about 3 minutes.
- Add Jones Strawberry Lime Soda reduction to the cooked strawberries and half of the zest of 1 lime, and continue to cook on high heat until almost all of the liquid is gone.
- Add Jones Green Apple Soda reduction to the cooked apples and half the zest of 1 lemon, and continue to cook on high heat until almost all of the liquid is gone. (IMPORTANT, reserve a tbsp of compote.)
- Add Jones Cream Soda reduction to the cooked blackberries and zest of 1 orange, and continue to cook on high heat until almost all of the liquid is gone. (IMPORTANT, reserve a tbsp of compote and a tbsp of the liquid.)
- Once each compote is done, put into individual bowls and let cool completely.
- Meanwhile, put 2 cups of heavy whipping cream into a stand mixer with the whisk attachment and beat on medium-high heat until stiff peaks are formed. Do not add sugar to your whipped cream. Chill until all compotes are room temperature.
- One at a time, fold in about 1 1/3 cup of whipped cream to each compote until combined.
- Put each mixture into a crust.
- To decorate the strawberry tartlet, thinly slice the remaining strawberries and layer in circles until it completes. Garnish with remaining lime zest.
- To decorate the green apple tartlet, add reserved green apples to center and sift cinnamon on top. Garnish with remaining lemon zest.
- To decorate the blackberry tartlet, add reserved blackberries to center and drizzle reserved compote liquid. Garnish with remaining orange zest.
All my love,
Dani, a big tid
P.S. Which one would you go for first?
P.S.S. I felt very famous with my face on a soda bottle. Like an athlete on a box of Wheaties.
This Is Gonna Be Fun.
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