Yogurt 101

This post is a part of a series of 101 ways to enjoy plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

89. Yogurt Tartlettes

Feel free to use any favorite recipe for pie or tart crust you already have. Short dough (generally for tarts) is easier to work with.

A mini muffin pan or something similar is a must for this recipe. Go out and buy two if you don’t already have them. I use them all the time.

For the tart shells:

1 cup all purpose flour
1/2 cup whole wheat pastry flour OR white whole wheat flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
8 tablespoons (1 stick) butter, cut into chunks and chilled
1 tablespoon milk
1 egg yolk

Place flours, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add the chunks of butter and pulse ten times or until butter is broken down into large crumb-like pieces. A few larger pieces here and there is fine. Whisk the egg yolk and milk together in a small bowl. Pour the yolk mixture into the food processor through the feed tube while it is running. Process for 60 seconds.

Remove the dough from the food processor. Knead gently and form into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 4 hours or overnight. (When I want to hurry things along, I just put the wrapped disk in the freezer for an hour.)

Preheat oven to 375 degrees Fahrenheit.

Grease a mini muffin pan throughly. Break pieces off of the disk and form into tablespoon-sized balls with your hands. Place balls in the mini muffin pan and press with the bottom of a shot glass. Coax the dough further up the sides with your fingers if necessary.

Bake for 12 – 14 minutes or until edges are golden. Allow to cool in the pan for a few minutes and then gently remove after running a knife around the edge of each tart shell. Place shells on a cooling rack to cool completely.

Shells can be made a day ahead of time. Store in an airtight container at room temperature after they have cooled completely.

For the filling:

1/2 cup whipped yogurt or plain Greek-style yogurt
1/4 cup apricot or peach preserves
Berries for garnish

Fill each tart shell with 1 teaspoon yogurt. Top with 1/2 teaspoon of the preserves and berries. Serve immediately.

Yield: 24 tartlettes
Prep-time: 30 mintues
Bake-time: 12 minutes


90. Yogurt Bellybuttons

Here’s a recipe for one Bellybutton. I hope you make more. The recipe calls for cinnamon sugar, but I bet maple sugar, if you have it, would be even better.

1 teaspoon yogurt cheese
1 fresh blueberry
Cinnamon sugar

Gently roll the yogurt cheese into a ball using your palms. Insert berry into the center of the ball. With one or two fingers gradually envelope the blueberry by rolling the yogurt cheese around the palm of your hand. Once the berry is covered, sprinkle the ball generously with cinnamon sugar. Devour immediately.

Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

3 thoughts on “Yogurt 101”

Leave a Reply

Your email address will not be published. Required fields are marked *