A RECIPE!!
I haven't posted one in a while, and I think this might be perfectly suited for your next little sunday morning project (paired with an xlarge coffee with newspaper.. do you get the newspaper?) These tarts are brightly flavoured, and just sweet enough to balance the tanginess of the yogurt and lemon.
Pie Crust ----->
4 - 6 little tartlet pans with removable bottoms.
1 1/4 cup flour
2 tsp sugar
1/2 tsp sea salt
1/2 cup COLD unsalted butter
1/4 cup REALLY COLD water (put an ice cube in your measuring cup!)
Whisk your dry ingredients together in a medium bowl. Cube your butter and add to dry mix. Working quickly, cut your butter in with a pastry cutter until butter is squished to the size of little peas. If you're working in a hot kitchen, take a moment and stick your bowl in the freezer in for a few minutes before moving onto the next step.... which is to add your water. Add water and roughly bring your mixture together, working it as little as possible. Wrap in plastic, and allow it to rest in the refrigerator for a minimum of 30 min.
Preheat oven to 375 degrees. Roll out your dough and press into your tartlet pans. Prick the bottoms with a fork, and rest them in the refrigerator until your oven is fully pre-heated. Cut circles of parchment paper to line your crust, and fill with dried beans or pie weights. Bake until sides become golden brown. Remove pie weights.
Filling ------>
150 ml Greek yogurt
1/4 cup of sugar
1 large egg + 2 egg yolks
50 ml fresh lemon juice
1tsp zest
1 heaping tbsp honey
Combine yogurt and sugar until well blended. Add eggs and mix until fully incorporated. Add lemon juice, zest and honey. Once your crust is browned, add filling, and return to your oven on convection at 350 degrees. Bake until set.
Allow tartlets to cool on a wire baking rack, and top with raspberries in the decorative manner of your choosing. Present them on a pretty platter, allow for clapping, then chomp, chomp, gulp, yum!!
