Method

• 1.
  Preheat oven to 190°C/170°C fan-forced.
• 2.
  To make pastry, combine flour, almond meal, unsalted butter and a pinch of fine salt in a stand mixer fitted with the paddle attachment. Mix on low speed until mixture resembles coarse crumbs. Combine egg yolks, yoghurt and iced water in a small bowl, then add to flour mixture. Mix on low speed until dough comes together, then turn out onto a bench. Shape into a rough disc. Rest in fridge for 20 minutes.
• 3.
  Roll out dough to a 35cm circle, then use to line a 25cm (base), 2.5cm-high loose-based fluted tart pan, letting excess pastry overhang. Chill for 15 minutes.
• 4.
  Line pastry with baking paper and fill with pastry weights. Bake for 20 minutes, then remove weights and paper. Bake for a further 5 minutes, or until pastry is dry and lightly golden. Trim excess pastry with a serrated knife and brush off any crumbs that have fallen into pastry case.
• 5.
  Meanwhile, for the filling, place honey and butter in a small saucepan over low heat and cook, stirring, until melted and combined. Add chocolate and stir until melted and well combined. Set aside to cool slightly. Place cream cheese, lemon zest, eggs and vanilla in a food processor and whiz until smooth. Add the warm (not hot) butter mixture and whiz until smooth.
• 6.
  Reduce oven to 170°C/150°C fan-forced.
• 7.
  Spread almond butter over base of pastry case in a thin, even layer. Pour filling into pastry case and scatter with berries. Bake for 20-25 minutes, until tart is just set (centre will still have a slight wobble but top should look set and matte). Set aside to cool, but don’t chill before serving.
• 8.
  For the compote, place all ingredients in a small saucepan and cook over medium heat for 10 minutes, or until glossy and slightly thickened.
• 9.
  Serve tart with a drizzle of compote.