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 use it in place of the yogurt. I also swapped out some of the all purpose flour with whole wheat 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 don’t have leftover cranberry sauce to fill them with, you can use any homemade or store bought jam or marmalade instead.
Cranberry Yogurt Custard Tartlets
Course: Dessert24
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
200g All Purpose Flour
60g Whole Wheat Flour
1 tsp Salt
2 Tbsp Sugar
225g Butter – room temp
125g Full Fat Yogurt
- For The Filling
400g Full Fat Yogurt
Eggs
Zest of One Orange
oz Bourbon
100g Sugar
tsp Vanilla
Pinch Salt
Directions
- 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 tins you are using. The ones I used are the little mini muffin tins that come 24/tin.
- Whisk together the custard ingredients until well combined.
- Fit the dough rounds into the muffin tins. If the dough is getting too warm, chill the whole tin for 5-10 minutes before filling.
- Fill the tartlet shells with the yogurt custard to about two thirds full.
- Drop one 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.
- 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.
Put the whole tin in the fridge? Revolutionary. Fantastic.