Yogurt Biscuit Tartlets
Yogurt biscuit tartlets are a recipe featuring fresh ingredients from the tartlet category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 100 g sugar
- 80 g flour
- 20 g cornstarch
- 200 g fresh strawberries
- 1 tbsp Lemon Juice
- 200 g plain yogurt
- 100 g cream cheese (pure)
- 2 tbsp powdered sugar
- 150 ml heavy cream (at least 30% fat)
- 4 organic rose petals
- 2 tbsp lemon juice
- 2 tbsp powdered sugar
- organic rose petals
Instructions
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1.
Preheat the oven to 200°C fan‑forced. Separate the eggs; beat the yolks with half of the sugar until fluffy. Whisk the egg whites with lemon juice until stiff peaks form, gradually adding the remaining sugar. Fold the meringue into the yolk mixture. Sift together flour and cornstarch, then fold into the batter. Spread the dough thinly on a parchment‑lined tray and bake for about 10 minutes.
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2.
Wash, core, and finely chop the strawberries; puree with lemon juice and strain through a fine sieve. Mix the yogurt with the strawberry puree, cream cheese, and powdered sugar. Whip the heavy cream to stiff peaks and fold into the yogurt mixture. Remove the baked biscuit base from the oven, let it cool briefly, then carefully lift it out of the pan and allow it to cool completely.
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3.
Cut circles (6 cm diameter) using a round cutter. Spread the yogurt cream on each circle and stack three circles per tartlet. Dip rose petals first in lemon juice, then lightly in powdered sugar. Arrange the tartlets on dessert plates, garnish with one sugared rose petal and dust with powdered sugar.
