Berry yogurt tartlets

Charming berry tartlets with a creamy caramel yogurt filling! The filling’s recipe is taken from my favorite Finnish blueberry tart aka Mustikkapiirakka.
You can make one large tart using a 23cm/9-inch tart pan. I haven’t had a chance to test it. Let me know if you do:)
This recipe makes eight (4-inch/10cm) tartlets.

120 g cold butter, cubed
1 1/2 cups/180 g sifted plain flour
1/8 cup sugar
2 egg yolks, lightly beaten
3 tablespoons cold water
pinch of salt

Yogurt filling
300 g greek yogurt (I used low-fat)
1/2 cup /90 g dark brown sugar
2 eggs
zest of 1/2 lemon
1 teaspoon lemon juice, optionally

blueberries, raspberries, strawberries, to garnish


Rub the flour, cubed cold butter, sugar and salt together in a bowl until crumbly. Add the egg yolks and cold water. Mix well and work the mixture together with your hands into a smooth ball of dough. The dough should be soft but not sticky. Add more water if it’s dry, and more flour if it’s sticky. Cover with plastic wrap and put in the fridge or freezer for 30 minutes (or leave in the fridge overnight if you make it in advance).

Preheat the oven to 200C/400F, rack in the middle. Prepare Ø10 cm 8 tart pans.

On a floured work surface, roll out the pastry until not too thin (about 5mm). Stamp out rounds of pastry with the cutter slightly larger than your shells. Press them into the tart pans. Put in dry beans. Bake for 10 minutes, take out the beans. Allow to cool while preparing the filling.

To make a yogurt filling. In a medium bowl, whisk together yogurt, brown sugar, eggs, lemon zest and juice until completely smooth. Pour the filling into the tart shells. Bake for 25-30 minutes until the center is set and no longer jiggly (the filling will puff up. Once removed from the oven it will set). Remove the tarts and let cool completely. Top with blueberries, raspberries and strawberries. Serve!:)

Bon Appétit!


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