Tart with cream anthotyros (flowery cheese), honey and cinnamon, evlogia Strawberry jam and crispy rusk for base

Ingredients for 6 servings

400 g (14.1 oz) Evlogia Strawberry jam

For the cream

850 g (30 oz) anthotyros (flowery cheese)

300 g (10.6 oz) milk cream

100 g (3.5 oz) yogurt

350 g (12.3 oz) honey

3 gelatin sheets

1 tsp. cinnamon

For the crunchy base

600 g (21.2 oz) rusk

150 g (5.3 oz) raw brown sugar

150 g (5.3 oz) butter, melted



Soften the gelatins in water. Put the cream ingredients, except the yogurt in the bucket of a blender and beat. Warm a small amount of water and melt the gelatins. Place them in the mixture and mix. Add the yogurt. Break the rusks into crumbs and mix them with the butter and the sugar. Lay the mixture on a round base and press well. Bake in a preheated oven at a low temperature (140o C, 284 Fo, Gas Mark 2)  for about 15 minutes. Allow it to cool and spread the cream on top. Leave it in the fridge for 6 hours and finally garnish the top with the strawberry jam.

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