Yogurt tarts

 

“Oh, I can’t bake, it’s too complicated.  I can hardly make toast.”  NO!  No excuses!  If my five-year old daughter can make these little yogurt cups, you can too.  And everyone will be impressed and you can proclaim yourself prince or princess of baking and march around the kitchen with a rolling pin scepter.  Let’s get started:

  • ¾ cup flour
  • ¼ cup softened butter
  • 3 tablespoons of powdered sugar
  • 2-3 teaspoons of cold water
  • 1-1/2 cups of Greek yogurt
  • ¼ teaspoon of vanilla
  • 1 tablespoon of honey
  • Fresh berries for garnish

 

Preheat the oven to 375°.  Mix the butter, powdered sugar, and flour until the mixture is crumbly, then slowly work in the water until dough forms.  You may spill some powdered sugar on the floor, no one will notice.  Spread this dough in four equal parts into ungreased muffin tins with your fingers, making mini pie crusts that reach right to the top of the tin.  Extra points for visible fingerprints in the dough.  Bake for 15 minutes or until the crusts are golden.  While they are baking, mix together the yogurt, vanilla, and honey.  When the crusts are done, remove from the tin and let them cool completely, then fill with a dollop of the yogurt and top with a berry.  This is the easiest mini-pie you’ll ever make!  All hail Princess Baker!

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