The crust on these tartelettes starts with something unusual: dry-roasted whole wheat flour. You toast it in a pan on medium-low heat until it turns light brown and smells nutty, then let it cool. Mix it with honey and peanut butter, and you have a dough that tastes like a granola bar pressed into a tart shell.
The filling is Greek yogurt whisked with cream, honey, and vanilla. Fresh strawberries go on top. No custard, no eggs, no baking the filling. The shells bake for ten minutes at 350°F (177°C), cool completely, and then you fill them. Five tartelettes from one batch — plan on them going before dessert is officially served.
Tips for Making Strawberry Yogurt Tartelettes
Dry roast the flour first
Toast the whole wheat flour in a dry pan on medium-low heat, stirring often. It should turn light brown and smell like toasted nuts. This takes a few minutes.
Let it cool completely before mixing with honey and peanut butter. Hot flour melts the peanut butter too quickly and the dough becomes sticky.
Fill the shells after they cool
The tart shells must be fully cooled before you add the yogurt filling. Warm shells melt the filling and it slides out.
Press the dough evenly into each shell with your fingertips. Thin spots crack during baking.
Strawberry Yogurt Tartelette
- Total Time: 30 minutes
- Yield: Serves 5
Description
A dry-roasted whole wheat and peanut butter crust, filled with Greek yogurt whisked with cream, honey, and vanilla, topped with fresh strawberries. No eggs, no baked custard — the filling goes in cold once the shells cool.
Ingredients
- 1 cups (237 ml) whole wheat flour
- 1 tbsp honey
- 2 to 3 tbsp peanut butter
- 1 cups (237 ml) Greek yogurt
- 2 tbsp cream
- 2 cups (473 ml) fresh strawberries
- 2 tbsp honey
- dash of vanilla extract
Instructions
Dough
- In a pan, dry roast the flour on medium-low heat until it becomes light brown and smells nutty.
- Remove the flour from heat and let it cool.
- Add honey and peanut butter to the flour and knead it into a dough.
- Refrigerate the dough (wrapped in plastic wrap) for 10 minutes. Divide the dough into 5 equal parts.
- Press one portion of dough into each tart shell using your fingertips, distributing it evenly to form the shell shape. Repeat for the remaining shells.
- Bake at 350°F (177°C) for 10 minutes. Cool completely before filling.
Yogurt
- In a large bowl, combine strawberries, honey, and vanilla.
- Mash the strawberries with a fork until pulpy, but with some chunks remaining.
- In a separate bowl, whisk yogurt and cream until smooth.
- Fold the strawberries into the yogurt mixture.
- If the yogurt mixture is not cool, refrigerate for 1 hour before filling the tart shells.
- Spoon the cooled yogurt and strawberry mixture into the tart shells.
- Garnish with slivered almonds and fresh strawberries.
- Serve immediately.
Notes
- Let the dry-roasted flour cool completely before mixing it with the honey and peanut butter. Hot flour melts the peanut butter too fast and the dough turns sticky and hard to press.
- Press the dough evenly into each shell — thin spots crack during baking and can leak the filling later.
- The tart shells must be fully cooled before you add the yogurt filling. Warm shells melt the filling and it slides right out.
- Add the strawberries just before serving, not ahead — the shells soften within a few hours once they’re filled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 265
- Sugar: 18g
- Sodium: 75mg
- Fat: 7g
- Carbohydrates: 41g
- Protein: 10g
Frequently Asked Questions
Can I use regular flour instead of whole wheat?
You can, but you lose the nutty flavour that the dry-roasted whole wheat flour provides. The toasting step works with regular flour too, but the result is milder.
What kind of peanut butter should I use?
Natural or regular creamy peanut butter both work. Natural peanut butter with oil separation needs to be stirred well first. Crunchy peanut butter makes the shells harder to press evenly.
How far ahead can I make these?
Bake the shells up to a day ahead and store in an airtight container. Fill with the yogurt mixture and add strawberries just before serving. The shells soften within a few hours of being filled.
