May 9, 2015 | Posted in:Cooking
We are winding down BrunchWeek and hope that you have inspiration for many delicious meals. My last dish tastes decadent, but is completely guilt free. Really, is there anything better? The yogurt custard comes together quickly and can be customized with your favorite fruits. The tartlettes can be served warm, chilled and enjoyed at room temperature on a brunch buffet.
Vanilla Yogurt Custard Tartlettes with Roasted Grapes
1/2 cup Dixie Crystals Extra Fine Granulated Pure Cane Sugar
3/4 cup low-fat milk
3/4 cup Stonyfield Organic Nonfat Plain Greek yogurt
2 large eggs
2 Tablespoons all-purpose flour
2 teaspoons cornstarch
1 Tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Pinch of salt
Preheat oven to 350°F. Spread oats & walnuts on foil lined sheet pan and bake for 10 minutes to toast. Cool 5 minutes, then place walnuts & oats in bowl of food processor, pulse until a finecrumble. Add brown sugar, melted butter and salt to work bowl. Pulse until combined.
Press mixture evenly over bottom and up sides of 9-inch pie pan or wells of individual mini cupcake pan. Bake for 10 minutes to set. (If oats puff up in mini muffin mans, use teaspoon measuring spoon to press down bottom and sides, prior to filling) Set aside to cool.
Meanwhile, combine sugar, eggs, milk, yogurt, vanilla bean paste, flour, cornstarch and salt in a medium bowl; whisk until smooth and ingredients are thoroughly combined. Place 1-2 roasted grapes in the bottom of each mini muffin cup, or spread grapes evenly over bottom 9-inch pie crust.
Place pie pan or muffin pan on baking sheet. Spoon or pour filling into crust, until filling reaches the top of the crust.
Bake until a knife inserted in the center comes out clean, 20-30 minutes for minis, 40 minutes to 1 hour for 9 inch. Let cool for about 45 minutes, serve warm or refrigerate until cold.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
Thank you for joining us this week! The third annual #BrunchWeek has been hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We hope you were inspired by all the #BrunchWeek recipes. Don’t forget to see what the #BrunchWeek Bloggers made today!
BrunchWeek Breads, Grains and Pastries:
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Pancake Muffins with Brown Butter Glazed Walnuts from It’s Yummi.
Buttermilk Waffles with Blueberry Compote from Big Bear’s Wife.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane’s Adventures in Dinner.
Individual Cinnamon Roll Bread Pudding with Pear Compote from Love and Confections.
Spring Celebration Birthday Cake from A Day in the Life on the Farm.
Vanilla Yogurt Custard Tartlettes with Roasted Grapes from Taste Cook Sip.
I enjoy writing about and participating in the food, wine and culinary scene in Central FL in my off hours. I started Orlando Uncorked, a local non profit wine education group, to promote the approachability of wine and donated our event proceeds to local area charities. The popular wine tasting events grew into structured wine classes and finally, food and wine writing for Orlando Home & Leisure Magazine and The Seminole Chronicle. Thanks for stopping by and if you'd like to join in on my fun, follow me on Twitter, Instagram, Untappd, Drync & Vivino @WineChix . Cheers!
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