26 May, 2011

Baked Yogurt Tartlets with Strawberries

Will you believe me that these strawberry tartlets are a complete by-product from a therapeutic kitchen session that I allowed myself? After a week where I spend several hours each day in the car driving around like a madwoman, I needed a day at home, just pottering around in the kitchen, cooking for my family and taking pictures for my blog. During this session, I made these Asparagus Parmesan Tartlets, but ended up with too much crust dough. By just adding a little sweetness to them, I thought they would be the perfect base for a dessert tart. From there on it got even easier: Filling the pre-baked tarts with some honey-sweetened strained yogurt, baking them and topping them with some seasonal fresh fruit . Done. Ready to eat.
You can pretty much put any fruit on top. I had fresh strawberries at hand, but can imagine blueberries, raspberries, sliced kiwi or even a mixture of fruit. Make it look pretty, and those little cakes will be a success at any tea party.

1/2 cup gluten free flour mix (I used Bob's Red Mill)
1/4 teaspoon sea salt
1/4 teaspoon baking powder
2 tablespoons palm sugar

2 tablespoons olive oil
2 tablespoons water

1 1/2 cups full-fat yogurt
2 tablespoons honey

1 1/2 cup fresh strawberries, sliced lengthwise ( or other fresh fruit, eg. blueberrries, raspberries, kiwi)

Yields 6
Start these tartlets by straining the yogurt. Put yogurt in a sieve or clean kitchen towel over a bowl and strain out the whey for about two hours. Mix the remaining yogurt with honey. Set aside.

 Preheat oven to 200C/400F. Lightly grease small (3-inch) tart molds.

In a bowl, sift together all dry crust ingredients. Add olive oil and knead. Add water in small amounts and knead until dough holds together. A good indicator is, when your hands stay clean while you knead. Neither dry flour nor wet dough should be sticking to it.
Roll out the dough and cut out pieces big enough to fill each tart mold. Prick each mold with a fork a few times to avoid rising. Prebake for 10 minutes at 200C/400F.

Fill each tartlet with the prepared yogurt honey mixture and bake for 20 minutes. Let cool a little before decorating each tart with sliced strawberries. Serve immediately or keep in refrigerator.


  1. sooo pretty! love how your kitchen 'by product' would be a whole kitchen endeavour by itself for me! ;) they look gorgeous though...and nothing like a bit of cooking to unwind. I know exactly what you mean.

  2. I love pottering in the kitchen - sigh...don't seem to manage to do it much these days. Pretty, pretty tartlets.

  3. Sally, but you will be pottering a little on Saturday morning, I guess :-)?

  4. I love it,the kind of crust I'm looking for
    thank u I hate using butter

  5. I tried to make these today, and loved the filling but the crust turned out hard and tasteless. If I tried it again, I would make the crust extremely thin and reduce the baking time. In the mean time, I re-did them (with my leftover filling) using a crust made from pureed almonds and cashews with a few dates, a dash of honey and vanilla. It was delicious, but didn't hold up as a tart all that well! Oh well, can't win them all!