10-12 baked tart shells (I found these great ones at Whole Foods.)
12 oz. Greek honey-flavored yogurt (or plain Greek yogurt with rosemary honey)
Honey or maple syrup
Assorted fruit, mint, basil, purple basil, yogurt covered blueberries, etc.
If you choose fruits such as plums, peaches, or apples, be sure to poach them first in a bit of honey or maple syrup (I used rosemary honey) until the fruit is tender. Berries/kiwi need no poaching.
Put about a tablespoon of the yogurt in each of the tart shells.
I am not a professional baker (or doctor or candlestick maker) so I'm just sharing the process I experimented with. Feel free to check with the experts on the best way!
I started with a centerpiece (like a blackberry) and then created a canvas layer as background (such as poached plums).
I then layered other fruit and herbs in decorative manner. Have fun with it! I think they came out great dispite my fumbling fingers!
Drizzle honey, rosemary honey or maple syrup over the fruit to create a glaze. Refridgerate until ready to serve.