CandyCot Apricot Cream Tartlets

4 miniature tartlets. | Prep: 10 minutes | Cook: 45 minutes


1 1/4 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons Greek yogurt

16 CandyCots (or apricots*), halved and pitted
3 large egg yolks
3/4 cup Greek yogurt
3/4 cup sugar
1/4 cup all purpose flour

1/4 cup maple syrup or agave nectar


Preheat the oven to 375 degrees.

Make the crust by placing the flour, butter and Greek yogurt in the bowl of a food processor. Pulse until the dough comes together into a bowl. Divide the dough into 4 portions and press into 4 4-inch tart pans with removable bottoms. Use your fingers to work the dough evenly on the bottoms and up the sides of each tart pan. Trim any excess. Set on a baking tray and bake for about 10-15 minutes, the crust will be a very light honey color. Let it cool.

While the crusts cool, make the filling by whisking together the egg yolks, Greek yogurts, sugar and flour in a medium bowl. When the creamy filling is smooth, pour into each tartlet crust. Arrange the halved CandyCots on top of the cream filling. Place the baking sheet with the filled tart pans into the oven and bake for about 35 minutes, or until the custard filling is set.

Place the tart pans on a wire rack to cool. Carefully remove each tartlet from the pans. Lightly brush on the maple syrup or agave nectar over the entire tartlets whilst warm.

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