VANILLA & HONEY CHEESECAKE TARTS

This is the dessert which followed my Christmas Feast, however I have also been enjoying the leftovers for breakfast during the week :) My partner thinks I'm strange but I LOVE the thick and creamy bits of yoghurt that get stuck around the top of the tub and that's actually what gave me the idea for these tarts. Those bits are essentially the yoghurt without the whey liquid and this is also the same concept for how labne is made. These tarts are great when serving up to 6 people but I have also made it into a large dessert and the notes for this are at the bottom!

Serves 6

Ingredients
2 x 700g tubs of of Greek Yoghurt (I used Five:am)
1 vanilla bean
1 tablespoon of honey
1 punnet of strawberries, quartered
3 tablespoons of shredded coconut
Base
2 cups of walnuts
1 cup of sunflower seeds
1.5 cups pitted medjool dates
2 tablespoons coconut oil
1 teaspoon cinnamon  

Place a large sieve over a bowl and line with muslin cloth. spoon in the yoghurt and leave in the fridge for 4 hours or overnight to strain out the whey. (See below to prepare the base in this time). Discard the whey (or use as a pickling liquid), and spoon the thick yoghurt mixture into a bowl. Split the vanilla bean in half and scrape the seeds into the yoghurt, adding the honey and mixing well.  

Blitz the ingredients for the base in a food processor. If the mixture isn't sticking together enough add 2-3 more dates. Line 6 tart cases with cling wrap and then place 3 heaped tablespoons of the base mixture into each. Use the back of a spoon/your fingers to press the mixture into the cases. Freeze for 2 hours or refrigerate overnight.  

Divide the yoghurt mixture into each of the tarts and top with fresh strawberries and shredded coconut.  

NOTES: to make this a large dessert halve the base recipe and add 1 cup of puffed rice. Blitz and pour into a long bowl. Press the mixture down and then pour the yoghurt mixture over the top. Refrigerate until ready to serve.