Method

• 1.
  Preheat the oven to 180°C and grease a 23cm loose-bottomed tart pan.
• 2.
  Cut each filo sheet into a 28cm square, brush with butter, then layer in the pan.
• 3.
  Line with baking paper and fill with rice or pastry weights, then bake for 15-20 minutes until golden. Cool.
• 4.
  Meanwhile, place the chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water), then stir until melted. Remove from heat and allow to cool slightly.
• 5.
  Place the chocolate and yoghurt in a bowl and stir until well combined, then pour into the cooled tart shell. Chill for 1 hour or until set.
• 6.
  Drizzle with nuts in honey and serve.