Cherry Tartlets with Minted Yogurt

Kateryna Bondar
Cherry Tartlets with Minted YogurtCherry Tartlets with Minted Yogurt
Cuisine
Course
Serves 4 people
Prep time
20m
Cook Time
40m

These tartlets are like miniature French flans: a crisp shortcrust shell is filled with a tender custard of eggs, yolks, and cream, then topped with fresh cherries. As they bake, the custard sets to a soft, baked-cream texture and the cherries release juices that soak into the filling.

The minted yogurt deserves a mention of its own: cool and gently tart, it contrasts with the warm sweet shell and refreshes the dessert. It’s a very summery pairing that works best in cherry season.

From experience: Be sure to prick the bottom of the dough with a fork and blind-bake the shells, or they’ll puff up and the custard will leak out.

  • Don’t overfill with custard: fill the molds halfway, since it rises a little as it bakes.
  • You can swap the sweet cherries for sour cherries (then add a bit more sugar) or for apricots cut into wedges.
  • If you don’t have ready-made shortcrust, a homemade rich shortcrust works, chilled before rolling.

Serve the tartlets just warm or at room temperature with a spoonful of minted yogurt on the side. They keep no more than a day in the fridge, since the shells gradually soften from the berry juice.

Part of French cuisine — 22 more recipes in the section.

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Ingredients

  • 400 Grams
    ready-made shortcrust pastry
  • 0.5 Tablespoons
    flour, plus extra for dusting the molds
  • 1 Tablespoon
    butter for greasing the molds
  • 1
    egg
  • 2
    egg yolks
  • 4 Tablespoons
    sugar
  • 1
    packet of vanilla sugar
  • 120 Millilitres
    heavy cream (30%+)
  • 300 Grams
    pitted sweet or sour cherries
  • 1 Tablespoon
    powdered sugar
  • For the minted yogurt:
  • 150 Grams
    plain yogurt
  • handful of mint leaves

Instructions

  1. Roll the dough out on a floured surface into a sheet 3-4 mm thick. Grease small tartlet molds with butter and dust them lightly with flour. Cut out rounds slightly larger than the molds, fit them into the prepared molds, and press evenly over the bottom and sides. Prick the dough with a fork in several places and bake in an oven preheated to 190 C (375 F) for 15 minutes.

  2. Meanwhile, combine the egg, yolks, half the regular sugar, the vanilla sugar, flour, and cream. Beat with a mixer or whisk until the sugar fully dissolves.

  3. Take the dough-lined molds out of the oven and fill them halfway with the cream mixture. Top with the cherries, sprinkle with the remaining sugar, and return to the oven for 20-25 minutes.

  4. Stir the yogurt together with the chopped mint and chill in the fridge. Let the finished tartlets cool slightly, dust with powdered sugar, and serve with the minted yogurt.

Nutrition: Calories: 480 kcal · protein 7 g · fat 27 g · carbs 52 g (per serving, estimated)

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