A cookie crust with sweetened yogurt and fresh berries makes a heart healthy, low-calorie dessert. Fruit and yogurt are a great combo!
Fruit and Yogurt Tartlets
Servings: 12
Equipment
- 1 mini tart pan
- 1 circle-shaped cookie cutter, about 3" to 3½" diameter
Ingredients
Shortbread Cookie Crust
- ½ cup butter (1 stick) (at room temperature, cut into pieces)
- ¼ cup sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 egg yolk
Filling
- 1½ cups Greek Yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- fresh fruit or berries of your choice
Instructions
- Pre-heat the oven to 350 °F
- Spray a mini tart pan with nonstick spray
- Make the dough for the crust: whisk together the flour, granulated sugar, and salt. Using an electric mixer, add the butter and the egg yolk
- Wrap the crust dough in plastic wrap and put it in the fridge for a couple of hours.
- Take the tart dough out of the fridge and let it soften up at room temperature for about 20 minutes.
- On a flour-covered surface, roll the tart dough out with a rolling pin. We'll want to roll it quite thin, about ⅛" thickness
- Cut 12 circles of dough with the cookie cutter (you might need to re-roll the dough a few times to get your 12 circles)
- Arrange the 12 circles in the 12 cavities of your tart pan, being sure to press the dough down into the cavities.
- Bake the tart shells in the oven for about 10 minutes
- Stir together the yogurt, maple syrup and vanilla extract. Spoon about 2 tablespoons into each baked tart shell, and top with fruit.
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