Note: Almond pastry case can be made a day earlier.
Ingredients for pastry case:
150 grams white almond meal
150 grams sugar
3 eggs, separated
1/2 cup breadcrumbs
1/2 cup milk
1 teaspoon cinnamon
1 teaspoon baking powder
Method:
1. Beat egg whites into a meringue and put aside.
2. Beat the yolks with sugar.
3. Add the rest of the ingredients, mixing well.
4. Fold in the meringue and mix lightly together.
5. Place the mixture in a buttered pie dish and spread evenly.
6. Place in an oven preheated to 180°C and bake till golden. Remove and allow to cool.
Ingredients for topping:
2 cartons of Greek thick yoghurt strained for at least 3-4 hours (you can use already strained if available)
6-7 tablespoons honey (to taste)
2 egg whites
3 teaspoons gelatine
1 teaspoons vanilla
1/4 cup cold water for gelatine
1 teaspoon of cinnamon
Method:
1. In a bowl mix together yoghurt, honey, vanilla and cinnamon.
2. Sprinkle gelatine over cold water, leave 5 minutes then dissolve by standing cup in a pan of simmering water, add to yoghurt mixture and stir well.
3. Chill till slightly thickened (test this by putting a small amount and drop from spoon, if it forms mounds it’s ready).
4. Beat egg whites into a meringue and mix through gently. Place into pie shell.
5. Chill until firm.
