Name: Individual Strawberry Tarts with Lemon Yogurt Filling
Yield: 12 Servings
Ingredients: 1 ½ cups graham cracker crumbs; 4 tbsp butter, melted; 2 tbsp sugar; A pinch of salt; 1 cup Bellwether Farms A2 Organic Whole Milk Yogurt; 2 tbsp fresh lemon juice; 1 ½ tbsp honey (or more to taste); 1 egg white; Fresh strawberries, hulled and sliced

Individual Strawberry Tarts with Lemon Yogurt Filling

Makes: 12 Servings

Prep Time: 30 min

Receive more recipes in your inbox

Ingredients

For the crust

1 ½ cups graham cracker crumbs

4 tbsp butter, melted

2 tbsp sugar

A pinch of salt

For the lemon yogurt filling

1 cup Bellwether Farms A2 Organic Whole Milk Yogurt

2 tbsp fresh lemon juice

1 ½ tbsp honey (or more to taste)

1 egg white

A pinch of salt

For topping

Fresh strawberries, hulled and sliced

Directions

Preheat oven to 350°F.

Prepare the crust

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture is evenly coated and crumbly.

Form the crust

Press the mixture into the bottom of individual muffin tins. Use your fingers to evenly press the crumbs up the sides to form a crust.

Bake the crust

Place the muffin pan on a baking sheet and bake for 8–10 minutes or until lightly golden and firm. Let the crusts cool completely.

Prepare the yogurt filling

In a bowl, combine the Bellwether Farms A2 Organic Whole Milk Yogurt, lemon juice, honey, egg white, and a pinch of salt. Whisk until smooth.

Fill the tarts

Spoon the lemon yogurt mixture into each cooled tart crust, smoothing it out to fill evenly.

Bake the tarts

Bake the filled tarts at 350°F for 10–12 minutes until the filling is set and slightly golden around the edges.

Cool and top

Allow the tarts to cool to room temperature, then refrigerate for at least 1 hour to fully set.

Enjoy!