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Hands-on Time
24 Mins
Total Time
1 Hour 9 Mins
Yield
Serves 12 (serving size: 1 tart)
Photo: Iain Bagwell 

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine cornstarch and milk in a small bowl. Place cornstarch mixture, yogurt, mint, rind, pepper, salt, feta, and Gorgonzola in a food processor; pulse to blend. With processor on, add egg and egg white; process until creamy.

Step 3

Spoon 1/4 cup yogurt mixture into each of 12 small ramekins or custard cups. Bake at 325° for 25 minutes or until tarts are almost set but still slightly wobbly. Turn off heat; leave in oven 5 minutes. Remove from oven; cool 15 minutes. Top each tart with a mint leaf.

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