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These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick's book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece.
The authors say that, even though the grape leaves aren't rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means"stuffed" in Turkish and Greek."I love this version because the grape leaves get crispy and a little caramelized," Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes.
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