Mini Tarts with Strawberries and Yogurt are small sweet temptations, with the intoxicating scent of strawberries, a shortcrust pastry shell filled with fresh strawberry cream, wrapped in yogurt and gelatin. They are so tasty and fresh that they disappear quickly, perfect for these hot periods.
A small dessert to bring to the table to surprise your guests at the end of a lunch, dinner, or a cool and sweet snack for your children.
It’s a simple recipe to prepare, given the season I used some delicious, fairly ripe, and sweet strawberries and then used yogurt for a very light filling.
To shape the mini tarts, I used the “Three Mini Tarts” molds made of pure food-grade silicone for oven and freezer, very flexible and perfectly non-stick without having to butter.
To learn more, I invite you to visit the company website Happyflex.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: About 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Mini Tarts with Strawberries and Yogurt
- 2 1/3 cups All-purpose flour
- 5.3 oz Butter
- 3/4 cup Confectioners' sugar
- 2 Eggs
- 1 pinch Baking powder
- 10.6 oz Strawberries
- 1/4 cup Sugar
- 1 tsp Lemon juice
- 7 oz Plain yogurt
- 2 Gelatin sheets
- 1 sprig Mint
Preparation for Mini Tarts with Strawberries and Yogurt
Put the flour and softened butter cubes in a planetary mixer with the paddle. Mix at low speed to make the mixture crumbly. Alternatively, the crumbling can also be done by hand, being careful to work the flour and butter well and then break up the dough with your hands to obtain a dough of very small crumbs as the final result. Then add the confectioners’ sugar, continue to work and then add the whole eggs, work the dough as quickly as possible to compact it, if needed use a little extra flour.
Wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes before using it. Meanwhile, prepare the strawberry and yogurt cream, soak the gelatin sheets in cold water, then clean, wash and cut the strawberries into small pieces, set some aside for the final decoration, put them in a non-stick pan, add the sugar and lemon juice and let it cook over medium heat for about 5 minutes, enough time to caramelize a bit.
At the end of cooking, add the squeezed gelatin sheets, mix well to dissolve them, and then add the yogurt, mix and blend well. Set aside and let it cool.
Take the pastry dough from the fridge, roll it out with a rolling pin, cut out discs and line the silicone tart molds, trimming the excess dough. With this dough, approximately 15 pieces are made; if you have leftover dough, make some cookies, or store the pastry in the fridge and reuse the molds after the first bake.
Once the molds are lined, prick the bottom with a fork’s tines and then fill with the yogurt cream.Place the molds on a baking sheet, insert them in the lower part of the oven, and then bake in a preheated ventilated oven at 350°F for about 10 minutes, move the baking sheet to the top shelf and continue baking for another 8/10 minutes. Adjust based on your oven’s power if you need to remove them earlier, when they are golden, take them out of the oven, let them cool a bit, and then remove them from the molds.
Decorate the mini tarts with slices of fresh strawberries, a few mint leaves, and a dusting of confectioners’ sugar.
Anna recommends…
The mini tarts with strawberries and yogurt should be stored in the fridge and served cold.
Perfectly portioned for those looking for a small and light dessert.
What can I substitute for the strawberries?
You can use raspberries, blueberries, or mixed berries.
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