I may have hit a writer’s block because I have been looking at this draft for days thinking of something to write but my mind simply draws a blank so here you go. Just the recipe and some pics.
- Yogurt full fat 1 container
- Vanilla Extract 1 tsp
- Rose water 1 1/2 tsp
- Brown Sugar 2 Tbsp or White Sugar 2 Tbsp or as much as you need per your taste
- Apricots about 6 if using for all Tarts OR
- Nectarine 2 if using for all 3 Tarts OR
- Strawberries about 5 each if using for all Tarts OR
- Alternatively, mix up the fruit and reduce quantities accordingly
Prepare the Tarts (recipe coming soon) or use premade Tart sheets from the store which will save you considerable time. I made 3 mini Tarts using mini Tart molds.
For the Tart filling:
I used Full fat yogurt for this recipe to make it creamy. Feel free to use Low fat if you would like but you may have to compromise on taste.
Option 1: Pour All the Yogurt in a large cheesecloth. Tie two of the opposite ends together and tie a tight knot. Then create a loose knot with remaining two ends and hang the cheesecloth bound Yogurt on a kitchen faucet. If this is not an option for you, use option 2 below.
Option 2:Tie both knots tightly, place the bundle in a large strainer and put the strainer in a large pot so as all the water from the yogurt will collect in the pot. Keep it this way for at least 12 hours in the refrigerator.
If you are using kitchen sink method, leave the yogurt out for 6 hours (unless it is super-hot where you live) and then move on to use option 2 for 6 hours.
Once the Yogurt looks thicker, add it to the Stand Mixer with whipping attachment and add Brown Sugar/Honey/White Sugar, Vanilla Essence and Rose Water and whip first at medium speed for 2 minutes and then at faster speed for 2-3 minutes. The Yogurt should feel smooth and harmonized.
Fill the Tarts with the Yogurt and top it with cut Fruit. You could use really fruit of your choice but I would try to use what is in season to get the best taste.
If the Fruit you are using is not sweet enough, make simple syrup using 1 part Sugar and 1 part water, bring to boil, let it cool and soak the fruit for 10-15 minutes. Remove from the syrup and assemble the Tart.
Recipe adapted from Mattersofthebbelly.com