1 ½ cups (210 g) unbleached all-purpose flour

2 tbsp icing sugar

1 tsp baking powder

¼ tsp salt

¾ cup (170 g) cold unsalted butter, cubed

¼ cup (60 ml) plain yogurt

2 tbsp (30 ml) ice water

In a food processor, combine the flour, icing sugar, baking powder and salt. Add the butter and pulse a few seconds at a time until pea-sized pieces form. Add the yogurt and water. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and shape into a log. Cut the dough into 8 pieces of equal size.

On a lightly floured surface, roll out one piece of dough at a time into a 5 ½-inch (13 cm) disc with a thickness of about  inch (3 mm). Line eight 4-inch (10 cm) tartlet pans with removable bottoms. Place the pans on a baking sheet and refrigerate for 30 minutes.

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