Preheat oven to 350°F. Stir together flour, oats, and salt in a
medium bowl. Melt butter over medium heat in a large
saucepan. Once melted, add sugar and maple syrup and stir
until evenly incorporated. Add flour/oat mixture, stir to mix,
and continue to cook for two minutes. Dough will turn slightly
whiter in spots and will start to smell toasted as it cooks.
Turn the dough out onto a cutting board or other heatproof
surface. Divide into 6 portions. When cool enough to touch, press
each portion into the bottom and around the sides of a 4 inch
tartlet pan. Freeze tartlet crusts for 10 minutes.
In a medium bowl, mix together yogurt, lemon juice, and
remaining 2 TBS of maple syrup. Lightly beat eggs in a small
bowl, then stir into yogurt just to incorporate. Divide yogurt
mixture evenly among tartlet pans. Bake for 23-25 minutes,
until the custard is no longer jiggly. Refrigerate baked tartlets
for 2-3 hours before serving. Serve cold, topped with fresh or
dried fruit.
Serving
Suggestions
Nutritional Value- 297 calories per serving
Originally Submitted
5/13/2013
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