Mini tartlets with a light yogurt filling and fresh berries for a bright, lighter snack option.
ABy Annebala
Servings
12
1 piece Puff pastry sheet
1 cup Greek yogurt
3 tbsp Cream cheese
2 tbsp Honey
0.5 tsp Vanilla extract
8 piece Strawberries
0.5 cup Blueberries
0.5 cup Raspberries
1 piece Egg
1 tsp Powdered sugar (for dusting, optional)
Calories
231 kcal
Protein
5g
Carbs
27g
Fat
12g
Fiber
1g
Sugar
9g
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Prepare Pastry Shells
1. Preheat your oven to 200°C (400°F). Remove puff pastry from the fridge and let it rest on a lightly floured surface for 5 minutes until just pliable.
1 piece Puff pastry sheet
2. Cut the puff pastry into 12 equal squares. Press each square into a lightly greased mini muffin tin, gently pushing the pastry into the base and up the sides to form little cups. Dock the base of each cup a few times with a fork to prevent excessive puffing.
3. Beat the egg and lightly brush the edges of each pastry cup with egg wash for a golden finish.
1 piece Egg
4. Bake for 12–15 minutes until the pastry is puffed and deep golden brown. Remove from the oven and use the back of a teaspoon to gently press down the centers while still warm, creating a well for the filling. Allow to cool completely in the tin, about 15 minutes.
Make the Yogurt Filling
5. While the shells cool, beat together the Greek yogurt, cream cheese, honey, and vanilla extract until smooth and creamy. Refrigerate until ready to use.
6. Hull and thinly slice the strawberries. Keep the blueberries and raspberries whole.
8 piece Strawberries,
0.5 cup Blueberries,
0.5 cup Raspberries
Assemble & Serve
7. Spoon a generous dollop of the yogurt filling into each cooled pastry cup, filling the well to just below the rim.
8. Top each tartlet with a colorful arrangement of sliced strawberries, blueberries, and raspberries. Dust lightly with powdered sugar if desired and serve immediately.
8 piece Strawberries,
0.5 cup Blueberries,
0.5 cup Raspberries,
1 tsp Powdered sugar (for dusting, optional)
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