Recipe for Granola Tart with Yogurt and Lemon

Start by making the sheep's yogurt cream with lemon. Prepare a chinois or a large sieve with a coffee filter. Pour in the yogurts and let drain for at least 5 hours, preferably overnight and in the fridge.

We get a thick lemon cream to fill the tartlets.

Melt the butter over low heat with the honey.

Mix with the oats. Prepare a sheet of parchment paper in a large mold. Place the mixture on top and press down with the back of a spoon.

Preheat your oven to 180°C and bake for 10 minutes. The oats should be colored. Let cool completely.

To finish At the moment of serving, remove the tart base from the mold and top with the lemon yogurt cream. Decorate the tart with a few slices of lemon, zest, and a bit of mint.