Treat Yourself With This Yogurt-Berry Tartlets Recipe — Prep-Ahead Trick Makes It Easy

Name: Treat Yourself With This Yogurt-Berry Tartlets Recipe — Prep-Ahead Trick Makes It Easy
Prep time: 60 min
Total time: 120 min
Yield: 12 serving
Ingredients: 2 ⅔ cups all-purpose flour; ¼ tsp. salt; 1 cup butter, at room temp.; ½ cup + 2 Tbs. sugar; 1 egg; 1/2 tsp. almond extract; 1 cup heavy cream; 4 cups nonfat vanilla Greek yogurt; 1 (16 oz.) cont. strawberries, trimmed, sliced; 2 oz. semisweet chocolate, chopped, melted

Sweet, creamy and crispy — these mini desserts are a win-win-win

By Carissa Mosness

Reviewed by Susan Chiusano

Comments

Come strawberry season, we can’t get enough of the juicy red gems. From shortcake to cheesecake to straight out of the pint container, there’s no shortage of ways to enjoy the berries. And our Yogurt-Berrry Tartlets might be one of our new favorites. It starts with an almond-scented tart shell that surprisingly easy to make from scratch. And here’s a tip: You can make the shells up to a week ahead, wrap and then stash them in the freezer. Simply thaw and fill when you’re ready to indulge.

And about that filling! It’s just two delicious ingredients: Greek yogurt and heavy cream. Top that with berries, whipped cream and a little drizzle of chocolate. Sounds straightforward, but it’s absolutely delicious! Let us know what you think in the comments below.

And for more tasty recipes featuring strawberries, check out how to make strawberry rhubarb jam and even strawberry biscuits.

Yields

12 serving

Total Time

2 hr

Prep Time

1 hr

Ingredients

2 ⅔ cups all-purpose flour
¼ tsp. salt
1 cup butter, at room temp.
½ cup + 2 Tbs. sugar
1 egg
1/2 tsp. almond extract
1 cup heavy cream
4 cups nonfat vanilla Greek yogurt
1 (16 oz.) cont. strawberries, trimmed, sliced
2 oz. semisweet chocolate, chopped, melted

Instructions

Heat oven to 350°F. Coat 12 (4”) tartlet pans with removable bottom with cooking spray. Combine flour and salt. On medium speed, beat butter and ¾ cup sugar until combined. On low, beat in egg and almond extract then flour mixture until dough forms. Divide dough evenly into 12 portions. Press into bottom and side of tartlet pans. Transfer to rimmed baking sheet.

Using fork, prick bottoms of dough. Bake until lightly browned and baked through in centers, 12–15 min. Let cool.

On medium-high speed, beat ¾ cup heavy cream and remaining 2 Tbs. sugar until stiff. Transfer to pastry bag fitted with star tip. In bowl, combine yogurt and remaining ¼ cup heavy cream. Spread in tartlet shells. Top with strawberries. Pipe on whipped cream. Drizzle with melted chocolate.

Nutrition

Calories: 470 kcal
Fat: 25 gram
Saturated Fat: 15 gram
Protein: 11 gram
Carbohydrate: 52 gram
Fiber: 2 gram
Cholesterol: 80 mg
Sugar: 28 gram
Sodium: 200 mg

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