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Mini Greek-Yogurt Panna Cotta Tarts

  • Servings: 24
Mini Greek-Yogurt Panna Cotta Tarts

Source: Martha Stewart Weddings, Winter 2011



  1. Lightly beat together yolks and the cold water in a
    small bowl or glass measure until combined.

  2. Pulse flour, sugar, and salt in a food processor until
    combined. Add butter, and pulse until mixture resembles
    coarse crumbs with some larger pieces remaining,
    about 10 seconds. Drizzle in yolk mixture, and
    pulse until dough just begins to hold together (no
    longer than 30 seconds).

  3. Divide dough in half, shape into disks, and wrap in
    plastic. Refrigerate until firm, 30 minutes or overnight.

  4. Roll out one dough piece to 1/4-inch thickness on a
    lightly floured surface. Cut into twelve 4-inch circles.
    Fit dough into 3-inch fluted tart shells. Repeat with
    remaining dough. Place pans on a rimmed baking
    sheet, and freeze for 30 minutes.

  5. Preheat oven to 375 degrees. Prick bottoms of shells with a
    fork. Line shells with parchment paper or cupcake
    liners; fill with baking beans. Bake for 5 minutes;
    reduce heat to 350 degrees, and bake for 30 minutes more.
    Remove beans and liners; bake for another 10 minutes
    or until completely baked through and golden
    brown. Transfer to a rack to cool. Tart shells can be
    stored in an airtight container up to 2 days.

  6. Pour panna cotta into fully cooled prepared tart
    shells. Refrigerate for 2 hours until set. Before serving,
    garnish with candied grapefruit peel.

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