No-Bake Strawberry, Basil, and Goat Yogurt Tartlet Recipe

Start by making the yogurt cream with strawberries. Prepare a sieve or a large strainer with a coffee filter. Pour in the yogurt and let it drain for at least 5 hours, preferably overnight and in a cool place. You will obtain a thick strawberry cream to fill the tartlets.

To make the tartlets, prepare 4 small molds with a diameter of 10 cm. Melt the salted butter in a saucepan. Crush the cookies in a mixer until you obtain a fine powder without lumps, and mix it with the butter.

Spread the dough into the tartlet molds, making sure to cover the sides well, then refrigerate for at least 2 hours for the dough to harden.

To finish, when it's time to serve, remove the tartlet shells from the molds and fill them with the strawberry cream. Decorate the tartlets with strawberries sliced lengthwise and basil leaves.