Yogurt Tartlets

Yogurt Tartlets Recipe

Oat-crusted with a creamy, ginger-spiked yogurt filling, these charming tartlets finish off a meal quite nicely. They are delightful topped with any number of adornments - fresh berries, dried fruit, or (ginger-lovers listen up) a bit of the crystallized stuff. I made a few of these little guys the other night for Wayne and some friends who came over for an impromptu dinner at our house. We kept it simple, Wayne ordered a stack of thin-crust from Pizzeria Delfina, I threw together a quick baby fennel and arugula salad (thank you for the inspiration Malinda!), and the wine for the evening arrived with our pals.

Yogurt Tartlets

The crust here is easy because you simply press it into the pan, chill and fill. Really, the only thing that takes any time or fuss is juicing the ginger for the filling, but it is so worth it. I put a tiny kiss of toasted sesame oil in this crust for fun - it's pretty subtle, but if you like it you might think about dialing up the amount in future tarts. I like that hint of sesame paired with the sweet ginger yogurt.

Yogurt Tartlets Recipe

If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour. I made six little tarts, but I don't see why you couldn't make one large tart using a 9-inch tart pan. If any of you do this (the larger size), let me know, I just haven't had a chance to test it.

1 cup whole wheat pastry flour
1/3 cup rolled oats
scant 1/2 teaspoon fine-grain sea salt
1/3 cup + 1 tablespoon butter, coconut oil, or olive oil
2 tablespoons maple syrup
2 tablespoons natural cane sugar (optional)
1/4 teaspoon toasted sesame oil

1 cup plain Greek yogurt (I use low-fat here)
1/4 cup maple syrup
zest of one lemon
3 teaspoons fresh ginger juice*
2 large eggs, lightly beaten

crystalized ginger, dried fruit, or fresh fruit/berries for topping

special equipment: 6 small tart (4-inch) pans or I suspect one 9-inch tart pan would be just about right for a single tart.

Preheat oven to 350F degrees, rack in the middle. In a medium bowl combine the flour, oats, and salt. In a medium saucepan melt the butter over medium heat. Stir in the maple syrup and sugar. Now add the flour and oat mixture to the butter and stir well. Cook a couple minutes - just until you get a bit of a toasted smell. Stir in the sesame oil and remove from heat. Divide mixture into six equal portions, and as soon as it is cool enough, quickly press the mixture into (and up the sides) of each of the tart pans using your fingers and/or the base of a glass. Freeze until completely cooled - 5 or 10 minutes.

In the meantime, to make the filling, combine the yogurt, maple syrup, lemon zest and ginger juice in a medium mixing bowl. Taste. Add more ginger juice if you like. Now stir in the eggs until well incorporated.

Fill each tart shell with about 1/4 cup of filling (see photo), don't worry if you have a bit leftover. Bake for about 20 - 23 minutes. The filling should be set, and no longer jiggly. Remove the tarts and let cool for ten minutes. Now refrigerate for a couple hours, and serve topped with chopped crystallized ginger, fresh fruit, or dried fruit.

Makes six 4-inch tartlets.

*Fresh ginger juice: Grate peeled ginger with a micro-plane grater. Press and squeeze the grated ginger against a fine strainer extracting as much juice as possible.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • What a great idea! I'd imagine that the yogurt would be the perfect backdrop for any fruit. I'm thinking you could make them as a great savory side dish, too. Add some tomatoes and a little oregano? http://www.cookincanuck.com

    Cookin' Canuck
  • i would recommend also trying it with almond flour (plus coarsely ground gluten free oats, if the person in question can eat them) for a quick and tasty g-f alternative. you should reduce the oil in this case, as the almond meal will bring its own. i would start with a tablespoon and work up maybe to three or four as needed. i also might take out the sesame oil because it would compete with the almonds in my mind, but that's a matter of preference. this recipe looks AMAZING.

    elizabeth
  • Heidi...everytime I open my in-box and see an email with your newest post I am mesmerized by what I see and read. You are such an inspiration to me. I had never heard of whole wheat pastry flour until I read your posts and I now try to use it in almost all of the recipes I make for my kids. They love it and I love that I'm feeding them good food. Thank you.... HS: Thanks for the nice note MBM, and what a cute site you have!

    Mixing Bowl Mama
  • Hi Heidi, I've been getting excited about your recipes for a while no, so thank you for inspirational cooking! Wanted to ask - what would you recommend instead of wheat flour for wheat, gluten free diet? Almond flour maybe? What else is there that would be a suitable alternative and how to adjust it to regular recipes? Thank you

    eva
  • in one word: amazing!!! i am going to try this, this weekend and will let you know. thanks so much.

    Qte
  • To make ginger juice. I like to slice up the ginger root and put it in my garlic press. Squeeze gently, though or some of the ginger actually makes it through the holes instead of just the juice.

    Vernon
  • Those diminutive tart pans! Where did you find those? HS: I've had them for years - can't remember exactly where I picked them up - but I think Williams-Sonoma carries some that are similar on occasion?

    bellaguinness
  • wow, these are fantastic! when i first saw the picutre i was imagining yogurt in its original state, but it's great that you can bake them up! and ginger juice? hell yes.

    veggievixen
  • These are very cute! A little like egg custard tarts, but much fresher I imagine. The oat crust is a nice touch too. Adore anything with crystallised ginger (and the juice is great in a smoothie) so will look forward to trying these out.

    Sophie
  • These are excellent. I especially liked the crust and yogurt is always something I have in my kitchen. I'm bookmarking this to try out.

    Aparna
  • I'm a big fan of yoghurt+ginger so I have no trouble imagining that I'd like these very much. The sesame oil in the crust is definitely an intriguing addition.

    Daily Spud
  • These look delightful! I love your site because of the healthy dessert recipes you share! :) Thanks, Heidi!

    Nirvana
  • yummy: i lreally love this combination ginger and with sweet its really awesome i love this and i wanna invite my friends and i want to serve this

    ROBY
  • ooh! i am going to try and make this :)

    Pearl
  • Yummm...beautiful and healthy...and they sound super-easy too!

    Amrita
  • More entrees, beautiful! I must buy some individual tartlet pans (any excuse, right? Small things are always the cutest!). Am I remiss for seeing these as vegan friendly faux-cheesecakes? My neighbour is vegetarian + no eggs, a fine icebreaker. Thanks again.

    Samuel
  • I really love that I always find new uses for maple syrup when I read your recipes. I tend to use agave more than maple syrup - do you think it would work in this case? Thanks for the post, it gives me an excuse to buy some small tart pans.

    Allison Lemons
  • That looks amazing! I'm quite fond of ginger, and the sweet and savory combination of ginger with yogurt sounds delightful. I've been looking at your site for at least a couple of months now, and just wanted to say that your cooking style is an inspiration to me. Thanks for sharing your ideas--they've provided me with an awesome springboard to jump off of, and experiment, which seems to be at the core of your approach too. And what beautiful photographs! best, seohyung

    seohyung
  • This sounds wonderful!! I have everything I need to do these for desert for my Tuesday night dinner friends--I can't wait to try these!

    Mary
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