* I used honey with the first batch of tarts before I decided to try and stick to the icing sugar. Although it tasted amazing with the honey, it left the yogurt quite runny. So biting into a tart became a messy, albeit delicious, treat.
It's up to you though if you'd prefer using honey. If so, mix 3 tablespoons {max 4tbsp} in with the yogurt. Fill the tart crusts and place in the fridge to help the yogurt slightly set, and decorate your tarts with fruit just before serving.
You can also try maple syrup, I haven't personally tried it but it might give better results than honey. If you do try it with the maple, let me know how it turns out.
Make sure your work surface is constantly {lightly} floured, as well as your dough, when rolling. This will prevent the rolling pin from sticking to the dough, and it will ensure a smooth transition of cut dough from your work surface to the muffin tin. It'll make your life easier and less messy :)
The magic bake time number for me is 7 to 8 minutes. You're looking for a light golden color.
You can freeze the tarts (not filled) and bring them out and allow to thaw/reach close to room temp before filing and enjoying.
Once tarts are filled and decorated, they're best served immediately but will definitely keep and last in the fridge in a lidded container for several days. However, the crust will weaken, and the color from the fruit might bleed a bit onto the edges of the crust, depending on the fruit. But still crazy delish!
Depending on the thickness of the tarts, this recipe will yield on average between 30-34.