Haskap berries are one of my favorite summer snacks. When I’m craving something simple, quick, and delicious for dessert, my go-to is usually a berry-filled tart. Learn how I make them with Haskap berries in the post below!
Listen, I love cooking and baking. But I don’t always love reading long-winded recipes. In fact, little irks me more than trying to find a recipe quickly but having to dig through tons of photos and read stories first. So here at Dahlias & Day Trips, we’re switching things up. You’ll find my recipe directly below. And, if you want more detailed info, you can hop down to the body of this post by clicking here.
Haskap berry tart recipe
Ingredients
- 3 cups frozen Haskap berries
- 1 cup white sugar
- 1 tsp lemon juice
- 2 tbsp cornstarch
- 20 tart shells
- whip cream
Instructions
- Preheat your oven on Bake at 375 degrees Farenheight. Move on to step 2 while you wait for the oven to preheat. When it's ready, bake your tart shells according to the package instructions. Mine took about 8 minutes. Take the shells out and place them on a wire rack to cool.
- Prepare your berries by removing stems and leaves and rinsing them thoroughly.
- In a pot, combine berries, sugar, and lemon juice.
- Cook on medium heat until the berries start to burst (about 5 minutes)
- Add cornstarch and stir until thick (add more cornstarch if you need a thicker consistency). Take the mixture off of the heat and let cool. If you're making your whip cream, now's the time!
- Once the tart shells and berry mixture have cooled, scoop a generous-sized spoonful of berries into each tart shell. Leave room for the whip!
- Apply a generous amount of whip and garnish as you please. For garnish, I use either a fresh berry, a sprig of mint, or some lemon zest.
Notes
How to store Haskap berry tarts
When you put the berry mixture into the shells, these will last for 1-2 days in the fridge. Store them in an airtight container.
If you’re not eating them right away, store the filling separately. It will last for almost a week in an airtight container. Since there’s cornstarch in the filling, it won’t freeze well, so these tarts are best made fresh.
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Adjusting the sweetness
Personally, I much prefer less sweet when it comes to desserts and yummy drinks. That’s why I only used one cup of sugar. Feel free to add more if you like a sweeter tart. Or, you could use a vanilla-infused whip to add sweetness.
Where and when to get Haskap berries?
Here in the beautiful Okanagan region of British Columbia, we’re lucky to have an abundance of fresh produce. One of the berries that I’ve seen gain popularity in recent years is the Haskap berry, thanks to its unique taste and versatility for baking.
I was super fortunate to have a friend invite me to go berry picking in a local farmer’s garden. But you can also find these at Farmer’s Markets in the area. U-Pick may be available at local farms, too, so call around and see what’s available in mid to late June through to July. You can also post in local garden groups or check social media like the Facebook marketplace to find local sellers.
What does Haskap taste like?
Haskap berries have a distinct (and delicious) tangy flavor. They are slightly sweet and often a little bit sour – Making them excellently versatile for baking with. They are also exceptional in mixed-berry recipes, pairing well with blackberries, blueberries, and my favorite, thimbleberries.
Thank you for reading. ♡
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