Yoghurt shortcrust tartlets

Published on 27 October 2019

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Pastry with less butter, partly replaced by yoghurt.

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INGREDIENTS

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Introductory photographs from the original

0 steps completed out of 16

1.Step 1 of 16
I put sugar, yoghurt and egg in a bowl.
2.Step 2 of 16
I whisk.
3.Step 3 of 16
I mix in very soft butter.
4.Step 4 of 16
I add salt, baking powder and vanilla.
5.Step 5 of 16
I mix in flour.
6.Step 6 of 16
I knead by hand.
7.Step 7 of 16
I shape a ball.
8.Step 8 of 16
I flatten, wrap in cling film and refrigerate at least half an hour.
9.Step 9 of 16
I roll a few millimetres thick.
10.Step 10 of 16
I cut discs sized to the moulds.
11.Step 11 of 16
I line moulds.
12.Step 12 of 16
I add different jams.
13.Step 13 of 16
I cut pastry strips with a fluted wheel.
14.Step 14 of 16
I arrange on tartlets.
15.Step 15 of 16
I bake at 180°C for about 15/20 minutes, depending on oven.
16.Step 16 of 16
Cool and unmould.

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