850 ml. of room temperature water and pour with constant stirring dry yogurt at a dosage of 150 gr. Mix thoroughly for 2-3 minutes, visually make sure there are no lumps. Put the resulting milk mixture in a warm place (35-40 degrees) for 6-10 hours for fermenting (I used a yogurt maker-thermos OURSSON.). After you remove the yogurt in the refrigerator to cool. Turned out very tasty yogurt with a pleasant texture and rich strawberry flavor. From the obtained yoghurt I'll cook strawberry tart.

To softened butter add sugar. Beat with a mixer.

Then, sift the flour with the salt. Flour it is better not to add because you may need 1-2 tbsp more or less. I first whipped with a mixer, by means of a corrugated nozzle.

Then knead the dough with your hands.

Distribute the dough in a detachable form (diameter 22 cm) with a parchment and greased with vegetable oil form bumpers. I still have the dough for 3 tarts. In the test to make frequent nakoly with a fork, so that when baking it is not swelled. Send in the oven, preheated to 180 gr., for 15 - 18 minutes (in 10 baskets) until light blush.

While vypekaetsya basis, prepare the filling. In a container pour the cooked strawberry yoghurt (450 ml.).

Drive egg and beat with a whisk.

Sift powdered sugar and flour. Stir well to avoid lumps.

Pour yogurt mixture over the forms and send in the oven, preheated to 180 gr., for 30 minutes, until Golden brown.

Remove the tart from the oven, allow to cool and decorate with strawberries.