Sweet Yogurt Tarts

Sweet Yogurt Tarts

Here's What You'll Need:

Phyllo pastry sheets (4 palm-size squares per tart)
Melted butter (just enough to coat each layer of phyllo)

For the Filling:
1 cup plain Greek yogurt*
Honey or syrup (to taste)
Lemon juice & zest (to taste)
1 tsp vanilla extract

* You can use your favourite flavoured yogurt instead of flavouring a plain yogurt if you prefer. 

Strainer (a coffee strainer will work wonders!)
Mini cupcake/muffin baking tray (greased with butter)

Yield: 12 Tarts

How to Make:

1. Pour the yogurt into the strainer and set the strainer over a bowl so that the liquid can gather. Let it sit in the fridge for a few hours (or overnight). The idea here is to create a custard effect without all the sugar. I use plain greek yogurt for the health benefits and because it is already relatively thick but feel free to use your favourite flavoured yogurt! 

2. Keep your phyllo covered until ready to use! I usually buy frozen sheets and take the box out of the freezer a few hours before I make the tarts. For this recipe you will need 48 squares for 12 tarts (4/tart). The squares should be about the size of the palm of your hand. The easiest way I have found to cut the sheets is to cut through multiple layers at a time. You can cut a rectangular shape from the roll and then cut that into squares.

It is really important to keep the sheets covered with a damp cloth while you work so that they don't dry out and crack!

3. Melt butter and Preheat your oven to 350F.

4. Once the squares are ready to go and your butter is melted, place a sheet in one of the cupcake moulds in your baking tray. Gently pat down the base and try to keep the 4 corners pointing upwards like spikes - this creates a pretty pie crust! Using a cooking brush, coat the sheet with a thin layer of butter. Add another sheet, but this time try to place it such that the corners do not fall directly on top of the first layers' (i.e. you should be able to see 8 spiked edges at this point, not 4). Brush on another thin layer of butter. Repeat this process until you have 4 sheets in each mould. 

5. Pop your baking tray in the oven for about 10 minutes. PAY ATTENTION... they burn really easily! 
There is a fine line between the golden-brown stage and the blackened stage... so seriously keep an eye on them!

6. Once golden, remove from the oven. The edges are very delicate so if you remove them from the tray to rest them on a cooling rack be really careful not to break the pastry.

7. While they are cooling you can flavour the yogurt! Scoop the yogurt out of the strainer and add the vanilla extract and some lemon zest and juice. You will need about a tablespoon of juice but feel free to flavour to taste. The same goes for the honey or syrup. Once you are satisfied with the yogurt mixture, spoon it into each tart. 

Dust with icing sugar if you wish. 

Serve and Enjoy!