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.

(Print Recipe)

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.

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