Strawberry Yogurt Pie
Sprinkle two small springform pans (12 cm)(approximately 4 3/4 inches) with 1 teaspoon almonds. For the crust, knead the remaining almonds with 1 tablespoon honey and almond extract to a smooth dough, then divide into two equal portions and spread evenly on the bottom of the springform cake pans.
Soak the gelatin in cold water. Rinse the strawberries, trim and slice, reserving 2 small strawberries for garnish.
Mix the yogurt with the quark, remaining honey and lemon zest. Squeeze the gelatin, melt it in a small saucepan over low heat and stir into the cream a few drops at a time.
Place half of the cream mixture over the almond crust and top with the sliced strawberries. Top with the remaining yogurt cream.
Smooth the surface and garnish with the remaining strawberries. Let it set in the refrigerator 3 hours. To serve, loosen the tarts from the springform pans and serve sprinkled with almonds.