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FIG, MINT & NECTARINE MINI YOGURT TARTS.

Print Recipe
Servings 16 mini tarts

Ingredients
  

tart crust (modified from Williams Sonoma)

  • 1 ¼ cup flour
  • 1/3 cup confectioners sugar
  • ½ tsp sea salt
  • ¼ tsp ground cardamom
  • ¼ tsp ground vanilla bean
  • 10 tbsp (1 ¼ cup) unsalted butter, chilled and cut into small pieces.
  • 2 egg yolks beaten
  • extra flour for rolling

tart filling

  • 1 cup Greek yogurt
  • 1 tbsp honey
  • 1 large nectarine
  • 6 large figs
  • 6 sprigs fresh mint
  • olive oil to drizzle
  • flaky sea salt to garnish

Instructions
 

  • In a medium bowl, whisk together flour, sugar, sea salt, cardamom, and vanilla bean. Add diced butter, and mix into dry ingredients using your fingertips or a pastry cutter, just until butter is in pea-sized pieces and beginning to make the mix a bit sandy looking. Add egg yolks and continue to mix until dough comes together and has a sandy texture. Divide into two pieces and pat into even 5" rounds. Wrap in plastic and refrigerate for an hour.
  • While you wait, get out your muffin tins. I used regular sized non-stick muffin tins, which easily released the tart shells without any extra greasing. The recipe is ideally intended for mini-muffin tins, but it worked just fine with full-size.
  • After an hour, remove disks of dough from fridge and preheat oven to 400º. On a lightly floured surface, roll out disks of dough one at a time to ¼" thickness. Use a 3" cookie cutter (or a 3" diameter water glass, like I did!) to cut 16 circles total. Transfer each circle immediately to the base of a muffin tin, gently pressing to ensure even contact with the bottom and sides of the pan. Feel free to consolidate and re-roll dough as you go, but remember that the closer to room temp it gets, the more difficult it is to work with!
  • Bake for 18-22 minutes, until just golden brown. Remove from oven and let rest on a cooling rack at least 15 minutes. Then lift tart crusts from pan and leave them to cool further on the rack.
  • While they cool, gently swirl a tablespoon of honey into one cup of Greek yogurt and leave in fridge until ready to fill tarts. I like leaving a few ribbons of honey in the yogurt as opposed to fully mixing it in. Slice figs and nectarines into thin wedges and slices, respectively.
  • Remove yogurt honey blend from fridge and spoon evenly into tart shells. Garnish with a few figs and a couple nectarine slices on each tart. Add mint leaves liberally—the fruit tastes so good with pops of cooling mint.
  • Finally, drizzle lightly with olive oil and add a tiny sprinkle of sea salt on each. Let set in the fridge for 30 minutes, and serve immediately!