The recipe chosen for TWD this week is baked yogurt tart. The tart consists of flaky pie crust, yogurt filling, fresh fruits and chopped almonds.
I prepared a full batch of crust and used a small portion to make two small baked yogurt tartlets. My oven has been acting a little weird lately and most of my pastries take longer than the projected baking time to bake and these tartlet crusts were no exception. I had to bake them for close to 1 hour before they turned golden brown. I guess I need to get an oven thermometer soon. Anyway, the yogurt filling is easy to prepare and when it was done, I used a combination of nectarine slices and blueberries to place on top of the tartlets.
The tartlets turned out beautiful but the crust was too salty! I used salted butter by mistake and I still added a full tablespoon of salt to the dough, as what the recipe calls for! Other than the small mishap, the tartlets are delicious!
If you want to give the recipe a try, please visit this site.