Raspberries & “cream” recipe

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  • Yield: 42 tartlets


  • 2¾ cups (645 ml) rice milk or safe milk alternative
  • ¼ cup (50 g) superfine sugar
  • 3 tablespoons (108 g) Kraft Minute Tapioca
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (110 g) fresh raspberries, plus extra for garnish
How to Make It
  1. Stir together the milk, sugar, and tapioca in a medium saucepan. Let stand 5 minutes. Cook over medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 minutes. Stir in raspberries. Spoon into prebaked tartlet shells. Refrigerate until thoroughly chilled

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