A lovely tart, that might remind you of a cheese cake at first, but actually uses Greek yoghurt instead. It you want to have it sweeter, just add a little sugar into the yoghurt filling. Easy to make and no need to bake!

See how to prepare here:
For the base:
250g Cantuccini cookies
120g butter

For the yoghurt filling:
500g plain Greek yoghurt
1 lemon (zest & juice)
1 tablespoon vanilla sugar
6 gelatin leaves
200g cream

For the Honey & Almond brittle:
40g white sugar
75g almond slivers (or chopped whole almonds)
1 tablespoon Acacia honey (or fluid honey)
Sunflower oil

For the base:
Add the Cantuccini cookies in a freezer bag and crumble (I use a soup ladle). Melt butter in a pot and then add the crumble. Add the crumble mix to the bottom of a lined, round baking tin and press together with your hands to a nice even base. Set aside and let cool.


For the yoghurt filling:
Soak gelatin leaves in cold water in a bowl (make sure the leaves don’t touch).

Wash the lemon, prepare zest and juice. Combine Greek yoghurt, vanilla sugar, lemon zest and juice.


Heat 3 tablespoons of water together with the drained (and squeezed out) gelatin until it dissolves and add 5 tablespoons of the yoghurt mix. Now add the gelatin mixture to the remaining yoghurt mix and whisk so you don’t have any lumps.

Whip the cream and then carefully fold into the yoghurt mix. Evenly spread the yoghurt-cream-mix on top of the crumble base and cool for at least 3 hours or over night in the fridge, covered with cling film.


For the Honey & Almond brittle:
Use a aluminum foil and thinly cover with oil. Heat sugar in a non-stick pan, not letting it darken to much. Add almonds and honey and let brown while stirring continuously. Spread brittle onto the aluminum foil evenly and let cool.


Just before serving, break the brittle into bits and decorate the tart. Enjoy!