NUTRITION FACTS
Serving Size = 1 cup (24g); Servings per container = 45; Calories 45; Total Fat 3g (5%); Saturated Fat 1.5g (8%); Cholesterol 5mg (2%); Sodium 0mg (0%); Total Carbohydrate 5g (2%); Dietary Fiber 1g (4%); Sugars 2g; Protein 1g.

Mini Fruit Tartlets

45 servings / 1 serving = 1 tartlet

MINI FRUIT TARTLETS

45 Servings / 1 Serving = 1 tartlet

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • ¼ pound plus 1 tablespoon butter, cut into cubes
  • 2 ½ tablespoons superfine sugar
  • 2 cups all-purpose flour or whole wheat pastry flour
  • 4 tablespoons cold water (or enough to bring dough together)
  • 2 teaspoons olive oil
  • 8 ounce Plain Greek Yogurt
  • 4 ounce Sour Cream
  • Agave Nectar, drizzle
  • Fruit of your choice

 

DIRECTIONS

  1. For tartlets: put butter, sugar, and flour in a bowl with a small pinch of salt (salt is optional). Crumble with your fingers until it is like course sand. Add 4 tablespoons of cold water and the oil and work into loose dough. Knead quickly but gently until smooth, then flatten, cover with plastic wrap and refrigerate for about an hour.
  2. Preheat oven to 350°F and have ready 45 tiny tart molds or mini-muffin pans that are 1 ¾ inch across the top and no more than ¾ inch deep. They don’t need to be greased because there is enough butter in the dough.
  3. Break off small balls of pastry about the size of cherry tomatoes and flatten into the molds with your thumb and forefinger; pressing into ⅛ inch thick. Bake for about 20 minutes, or until golden brown. Cool a bit in the molds before gently removing. leave to cool completely before filling.
  4. Mix Greek yogurt and sour cream together. Once crust is cooled, fill with yogurt (about 1 teaspoon) and top with fruit. Keep refrigerated.
NUTRITION FACTS
Serving Size = 1 cup (24g); Servings per container = 45; Calories 45; Total Fat 3g (5%); Saturated Fat 1.5g (8%); Cholesterol 5mg (2%); Sodium 0mg (0%); Total Carbohydrate 5g (2%); Dietary Fiber 1g (4%); Sugars 2g; Protein 1g.

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