Maybe some of you remember the last Daring Baker Challenge with the Milk Chocolate and Caramel Tart? I saved my scraps of leftover chocolate shortbread crust and stashed them in the freezer. Since then, each time I got ice cubes, the scraps seemed quite forlorn, pining to fulfill their culinary destiny. So, today I used a small amount to make two tartlets. I like this shortbread dough because it tastes very good, and can be pressed into a tartlet or pie tin with your fingers, like Play Dough. No rolling required. After baking them for about 30 minutes at 325 degrees, I filled them with Greek yogurt (after they cooled, of course). Then I scattered some berries and sliced nectarines on top of the tartlets. They seemed a bit healthy, with the yogurt and fruit. Although the crust does contain butter, it required barely two tablespoons of the dough to make each tartlet. Most important, they were delicious. Greek yogurt, which I adore, makes a good substitute for pastry cream. And making just two tartlets kept the calories under control.
Note to self: Buy some of those fancy fluted tartlet pans.