Minted Lamb Tartlets

Makes 24

2 Tbsp olive oil
1/2 cup finely chopped onion
1/2 pound lean ground lamb
3 Tbsp minced fresh mint
1/3 cup plain whole-milk yogurt
2 tsp honey
24 Tartlet Shells (see recipe)

Heat oil in heavy medium skillet over medium heat. Add onion; sauté until translucent, about 4 minutes. Add lamb and 1 Tbsp mint. Sauté mixture until lamb is cooked through, breaking up with fork, about 5 minutes. Remove from heat. Season filling with salt and pepper. Mix yogurt, honey and remaining 2 Tbsp of mint in small bowl. (Filling and yogurt topping can be made 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 400 º. Spoon 2 tsp lamb filling into each of 24 shells. Bake tartlets until heated through, about 5 minutes (or 8 minutes if chilled). Arrange tartlets on platter. Top each with small dollop of minted yogurt.

Tartlet Shells:
Makes 48

2-1/2 cups all-purpose flour
1 tsp salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
5 Tbsp (or more) ice water

Blend flour and salt in processor. Add butter and process, using on/off turns, until coarse meal forms. Add 5 Tbsp ice water and blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic and chill at least 2 hours and up to 1 day.

Roll out 1 dough disk to 1/8-inch thickness. Using 2-1/2-inch-diameter cookie cutter, cut out rounds. Gather dough scraps, roll out dough and cut enough additional rounds to make 24. Press 1 pastry round into each 1-3/4 x 3/4-inch cup of 2 mini-muffin pans. Pierce pastry rounds with fork. Chill until very cold and firm, at least 2 hours.

Preheat oven to 400°. Bake tartlet shells until golden, about 14 minutes. Cool shells in pans 5 minutes; lift shells from pans and cool on racks. Repeat with second dough disk to make 24 more shells. (Can be made 1 day ahead. Arrange shells on baking sheets; cover and chill.)

Pair with Ferrari-Carano Merlot.