A crumb base, thick yogurt topping, and fresh honey transforms a cup of breakfast yogurt into something you'd serve to guests. The tartness of berries and tang of yogurt work together, and you'll have the tart ready before you can set the table.

Serves 2. 25 minutes, 15 at the stove.

About 480 calories a serving, 9 g protein, 54 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crush 2 ounces graham crackers into coarse crumbs and stir in 3 tablespoons melted butter and a pinch of salt until the texture resembles damp sand, then press firmly into a small tart pan or shallow baking dish and bake at 350°F [175°C] for 8 minutes until set.8 min
2. While the crust cools, spoon 1 cup yogurt over the warm base and spread level.
3. Drizzle 2 tablespoons honey over the yogurt in a crosshatch pattern, then chill until serving, at least 5 minutes.

Note Swap the yogurt for Greek yogurt or sour cream thinned with milk for a creamier result. The tart keeps covered in the fridge for a day. Serve with more honey on the side or a glass of cold milk to cut the sweetness.