And that yogurt pizza dough I made recently and froze part of as a kit? It thawed fine, tasted as good. So a second pizza worked.
And I wanted to see if it would be good for tarts, and to use my rarely used muffin pan. So I made a batch but this time used whole milk yogurt, and it was light-years easier to handle than the fatfree which was all I had in the house last time. And this time I refrigerated it while I had lunch, that soup in the background. Tomato, kidney bean, macaroni
I had no fruit for making jam, wondering what to make tarts with exactly, and thought, aha, nuts! Looked up recipes for caramel nut tarts. They all involved a tart tin which I don't have and anyway I really fancied the individual tarts. So I went ahead, halved the baking times as a guess, which worked. You prebake at 375f, then fill, then bake again at 400f.
Whole yogurt instead of cream, into the caramelized sugar, which took a lot longer than the 10 minutes in the recipe to turn color. Into it went the yogurt, honey (local, raw), butter, vanilla. They did warn that when the cream/ yogurt was added there would be a big reaction, and there was, but I was standing back. Then all the nuts, I had cashew and walnuts, but I expect it could be any old nuts, and spooned it into the tarts. 20 minutes at 400f and done.
The pastry made exactly 12 tarts, using my crumpet tin as a cutter.
Interestingly, despite the sugar, this is quite a healthy dessert, what with yogurt and nuts and an absence of salt. Anyway that's my story. But I also refer to Heath Bars as Health Bars, so there's that.
