Berries & Swedish Cream Tartlets

• 1-1/2 teaspoons unflavored gelatin
• 1 cup heavy whipping cream, divided
• 1/2 cup plus 4-1/2 teaspoons sugar, divided
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 1-1/2 cups mixed fresh berries
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

1. In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160u0b0. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes.
2. Stir in sour cream until blended. Cover and refrigerate overnight.
3. In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.

unflavored gelatin, heavy whipping cream, sugar, vanilla, almond, sour cream, berries, shells

Taken from www.tasteofhome.com/recipes/berries-swedish-cream-tartlets/ (may not work)