Baked Yogurt Tartlets with Strawberries

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Crust
1/2 cup gluten free flour mix (I used Bob's Red Mill)
1/4 teaspoon sea salt
1/4 teaspoon baking powder
2 tablespoons palm sugar

2 tablespoons olive oil
2 tablespoons water

Filling
1 1/2 cups full-fat yogurt
2 tablespoons honey

1 1/2 cup fresh strawberries, sliced lengthwise

Yields 6
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Start these tartlets by straining the yogurt. Put yogurt in a sieve or clean kitchen towel over a bowl and strain out the whey for about two hours. Mix the remaining yogurt with honey. Set aside.

Preheat oven to 200C/400F. Lightly grease small (3-inch) tart molds.

In a bowl, sift together all dry crust ingredients. Add olive oil and knead. Add water in small amounts and knead until dough holds together. A good indicator is, when your hands stay clean while you knead. Neither dry flour nor wet dough should be sticking to it.
Roll out the dough and cut out pieces big enough to fill each tart mold. Prick each mold with a fork a few times to avoid rising. Prebake for 10 minutes at 200C/400F. Fill each tartlet with the prepared yogurt honey mixture and bake for 20 minutes. Let cool a little before decorating each tart with sliced strawberries. Serve immediately or keep in refrigerator.


© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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