Bake in the center rack of the oven for about 15 to 17 minutes, or until golden.
Immediately after removing the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. It helps to reshape the crust after it bakes while still hot.
Allow to cool completely in the pans before removing. Use a butter knife to gently release the sides of the crust, working around each side, then very carefully remove them from the pans. The crusts will be soft and delicate. Feel free to bake longer for a firmer crust.
Fill each tart with vanilla yogurt and garnish with fruit and serve immediately.