strawberry yoghurt tarts

by Anne Grace on February 21, 2011

with uni starting in a month’s time, i’ve been working out my tart-making skills while the time permits. i haven’t quite had good runs with the tarts coming out of my oven. they always either came out too doughy or too elasticy or they completely bailed on me and shrunk to biscuits.

as i lamented the issue to a friend, she suggested trying out tart shells made out of the stuff they use for cheesecake bases.

and i did.

strawberry yoghurt tarts (recipe from A. Cheng):

what?

1. tart shell*:
graham (or digestive) crackers (i like chocolate coated ones)
butter
sugar

2. strawberry-yoghurty goodness:
1 cup strawberry yoghurt
125g cream cheese
1 tspn gelatin (add more if a jelly-er texture is desired)
lemon zest (optional)
lemon juice (optional)

how?

1. tart shell **:
– preheat oven to 170 deg celcius
– crush crackers either manually or in a food processor, adding sugar according to the severity of your sweet tooth
– add enough butter so that the mixture likens wet sand
– press the mixture into cupcake moulds (i chose to make mini tarts.)
– leave them in the oven for about 5 minutes (10 if you’re doing normal cupcake sized tarts) or until they brown a little and smell good (not burnt)
– take them out to cool

2. strawberry-yoghurt goodness (recipe can be halved, quartered accordingly)
– mix all the above ingredients, though first mixing the gelatine in enough hot water to dissolve it.
– fill up those glorious tarts
– refrigerate

i must admit, this documenting in the kitchen is rather new to me. the photo below will say it all.

yes, that was what was left of the batch. ^^”’

* the original recipe used a shortbread recipe for the tart shells

** some graham cracker tart shell recipes say to refrigerate the tarts so they don’t require any time in the oven. haven’t tried it yet so am not too sure about it.

Leave your comment

Required.

Required. Not published.

If you have one.