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.