Almond pastry case
Ingredients
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
1. Beat eggs white in to a meringue and put aside
2. Beat the yolks with sugar
3. Add the rest of the ingredients mixing well
4. Add the meringue and mix lightly but putting everything together
5. Place the mixture in a buttered pie dish and spread evenly
6. In a preheated 180c and bake till golden, remove and allow to cool
NOTE: pastry can be made to previous day
Yoghurt topping
Ingredients
2 cartons of Greek thick yoghurt that has been strained for at least 3-4 hours
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 gently into pie shell
5. Chill until firm
