The recipe for these cranberry yogurt custard tartlets was created out of a desire for custard tartlets, combined with a need to use up leftover cranberry sauce and a ton of open tubs of yogurt that were reaching their expiry.
They were such a hit among my friends and family that I decided the recipe should go up now, just in case you have, like me, an abundance of cranberry sauce leftover from Christmas dinner. (In case you missed it, you can catch my cranberry sauce video here.)
The pastry I use for these custard tartlets is based on a classic sour cream pastry. I replace the sour cream with yogurt, but if sour cream is what you have, you can definitely use it. I normally make this pie dough with all-purpose flour, but I swapped in a bit of whole wheat flour this time because I like the flavour and texture it gives.
The filling on these custard tartlets is tangy, not too sweet, and bakes into a silky smooth bite of heaven.
Contrary to most pastry recipes, the butter should be close to room temperature for this recipe. Room temperature butter is easier to work into the flour with your fingers. Somehow, magically, this dough is flaky and tender every time. Like most pastry, this dough should be chilled before rolling it out.
These custard tartlets are the perfect little treats to bring to a party, or to entertain guests at home. Because they’re not too sweet, so they would be welcome on any table alongside cocktail snacks or desserts.
If you REALLY want to make these tarts but you don’t have leftover cranberry sauce to fill them with, don’t worry. You can use store bought cranberry sauce, or even jam or marmalade.
Cranberry Yogurt Custard Tartlets
Difficulty: Easy24
servings30
minutes25
minutesThis cranberry yogurt tartlet recipe was created out of a desire for custard tartlets, combined with a need to use up leftover cranberry sauce.
Ingredients
- For The Dough
200 grams all purpose flour
60 grams whole wheat flour
1 teaspoon salt
2 tablespoon sugar
225 grams butter – room temperature
125 grams Full Fat Yogurt
- For The Filling
400 grams full fat yogurt
4 each eggs
1 tablespoon orange zest
1 oz bourbon
100 grams granulated sugar
1 teaspoon vanilla
1 pinch salt
Directions
- For the tartlet dough:
- Blend together flours, sugar, butter, and salt in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter pieces.
- Add the yogurt to the butter and flour mixture and bring the dough together with a fork. Form the dough into a disk, wrap in plastic or seal in an air-tight container and chill for at least 30 minutes.
- Once chilled, roll out the chilled dough until it’s about 3mm thick. Use a cookie cutter or a glass to cut rounds that will fit nicely into the muffin tins you are using. The ones I used are the little mini muffin tins that come 24 per tin. Line the muffin tins with the pastry rounds, and keep the pastry-lined tins in the fridge while you make the filling.
- For the filling:
- Whisk together the eggs, yogurt, bourbon, orange zest, salt, sugar, and vanilla until well combined.
- Fill the tartlet pastry shells with the yogurt custard until the mixture reaches about two thirds full.
- Drop a teaspoon-sized blob of leftover cranberry sauce onto each tartlet, so that the shells are almost full but definitely not overflowing. Leave a little margin at the top because the mixture will puff up.
- Bake the custard tartlets at 350 for 20-25 minutes. They’re ready when the middle looks jiggly but set.
Notes
- Contrary to most pastry recipes, the butter should be close to room temperature for this recipe. Room temperature butter is easier to work into the flour with your fingers. Somehow, magically, this dough is flaky and tender every time. Like most pastry, this dough should be chilled before rolling it out.
Did you make this recipe?
Tag @howtomakedinner on Instagram and hashtag it #howtomakedinner
Like this recipe?
Follow us @howtomakedinner on Pinterest
Did you make this recipe?
Like us on Facebook
Put the whole tin in the fridge? Revolutionary. Fantastic.
would like a better explanation of the pastry making process, also ” eggs” means how many? The whole recipe is fraught with questions, baking is a specific operation, an exact formula
Barry! Thank you so much for bringing this to my attention. I transferred over to a new recipe card and much of the information didn’t transfer over properly. Very sorry about that, I’m currently in the process of reviewing which other recipes fell victim to the switch! – Paula