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Fruit and Yogurt Tartlets
Print Recipe

Fruit and Yogurt Tartlets

Prep Time2 hours 20 minutes
Cook Time10 minutes
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.