First, 2 days before planning to make them the basis for our cream. This is the yoghurt made of baked milk and then the cream from it. For homemade yogurt, we need 0.5 liters of warm milk and 1-2 tbsp. spoons of natural yogurt, without additives, simple. Milk pour into a saucepan and heated to 40-45 C, this is the temperature at which yoghurt is made, to do more, will roll less, not to ferment, it's all very well if you have a thermometer, I don't have it, but the yogurt do all the time, this product I very respect, love and usefulness in this incredibly much. So let's begin, prepare a "coat" it can be a blanket, an old sheepskin, sheepskin, sheepskin, etc.)))) Prepare plachecki with air-tight lids, for the convenience, but you can leave it in the saucepan. Milk is put on fire and heated. I determine so, I put a finger in the milk, of course clean, the milk should be slightly more than just warm, not hot, a finger not to burn, very pleasant temperature. Once reached the desired temperature, add a spoonful or two of natural yoghurt, room temperature, stir with a whisk and immediately pour into the die. Wrap it up a container of milk in all that you put in 7-9 hours, so that the temperature remained warm throughout this time, so do not spare warm clothes. Now began the heating season and this business has become much easier, I wrapped in his baby blanket and put the battery overnight (8-9 hours). Wrapped up a container of yogurt does not disturb at all period of time, otherwise, it breaks the whole process.. Anyway, there are three VERY IMPORTANT points, and then 100% homemade yogurt will be ready. 1. The temperature is not above 45 2. Maintain this temperature throughout the time period of the yogurt (7-9 hours) 3. Do not bother, do not shake, do not move, do not breathe over him in General, forget for 7-9 hours about it and don't forget to remind Bater fold around their home, and then prying very much ))) after 7-9 hours to get from the warm asylum yogurt and put it in the fridge for 2-3 hours to cool. At this stage you can forget about everything else, to distribute a bunch of delicious fruit and easy to eat, yummy incredible, beneficial and harmless to the shapes )))

But we are not looking for easy ways and went on, gaining momentum in caloric content))) Sieve vystelim gauze in 6-8 layers, and gently recline her yogurt and put in the fridge for whey drainage. I bet on the night, but I think 4-5 hours all the excess will drain.

The result is a thick cream, which you will eat spoons with anything. And serum I baked some great bread. While we multiply healthy bacteria, which turns milk into yogurt, then yogurt into the cream, we'll make the dough for future pies.

Oil to freeze. In a food processor, pour 0.5 cups of oatmeal and grind, add 0.5 tbsp. sifted flour with the baking powder and 2 pinches of salt. Salt is better to add for flavor balance. Click on pulse to mix. Slice the frozen butter cubes and add to flour mixture to make oil crumb.

Then to the oil crumbs add the curd cheese and quickly knead the dough. Can be done by hand, but very quickly that the oil does not have time to melt from his hands, or add to the oil the crumb in a food processor and smesite to large lumps. Gather the dough into a unified whole. This integer will be non-uniform, crosslevel, hard going with the ball. As it should be. Wrap with foil and remove for the night in the fridge. Make the dough in parallel with the yogurt.

You can use any molds for cupcakes or muffins. From baking paper to cut circles, the diameter of the bottom and lay the ramekins. The dough after cooling becomes more dense and tight, but the tartlets in ready-won't get soggy and stays crispy under all the trials of fate)) Hands pinch off pieces of dough and tightly stamp the dough about 3-4 mm thick at the bottom and the walls of the molds. Remove the molds with the dough in the fridge.

While doing the filling, preheat the oven to 180-200 C. 1 egg to mix with 4 tbsp of brown sugar. It is possible and common, but brown adds caramel notes and a conventional better to put smaller, it is more sweet. Whip in no case is not necessary, otherwise the filling will rise like a souffle, but then will fall, hurt not the taste, and look. I'm still a little overdone and I have all the beautiful "rose", then fell, I had to adjust white chocolate.

So, the egg mixed with the sugar, added vanilla, lemon juice, 1 teaspoon with a small slide of starch, stir. If the network liqueur, Irish cream, we suggest that 1 tbsp to add. Add the cream, yoghurt and mix to a homogeneous mass, not overdo it.

Take out the molds with the dough on the bottom of each put a teaspoon of chopped nuts. I had walnuts, they are very rich and nutty flavor was bright. On ground nuts to put 0.5 tsp of any jam sour, I had cranberry. Jam better not to ignore, but a lot too it is not necessary for shade and gives bright fruit notes. Then fill to the top of the yogurt mass.

Put in the oven at 180-200 With for 10 minutes, then reduce the temperature to 140-150 and dopekat for another 15-20 minutes. As will be seen, that the edges of the tartlets lightly Golden, then finish. As I wrote above, I overdid it, even by hand, a little Penisula egg and I got a souffle, beautiful cupolas, but the beauty of opal as it cools down. Cool tartlets in the form.

Cream baked and when cooled, becomes dense, so when everything has cooled, cover the ramekins with dosokai, flip, gently tap the bottom of the baskets will be thrown out.

50-80 grams of white chocolate to break into pieces, add 1 tsp butter and 1 tsp milk in a water bath to melt, mix until smooth and pour on top of the tartlets. Cooling to cool the chocolate. On fire white chocolate is better not to melt, because the melting temperature of it is much lower than normal and he could easily curl up, so it is always better to melt in a water bath. Dark chocolate is not worth taking, it has a very rich taste and bright, so will Eclipse all the beauty of melted yogurt in consistency like velvet, and the taste is pure bliss. Yummy incredible, just the ears do not pull, I promise you.