|200 g||powdered sugar|
|60 g||almonds (peeled and grated)|
|300 g||GAZİ butter|
|350 ml||GAZİ milk|
|75 g||GAZİ butter|
|375 g||GAZİ yogurt 3,5% fat|
|5 tbsp||cane sugar to|
1. For the crust, mix the flour, powdered sugar, salt and the insides of half a vanilla pod in a baking tray. Add the eggs then cut the GAZİ butter into slices and spread to the mixture. Kneed into a dough and wrap in cling film then leave for 30 minutes in the fridge.
2. For the yogurt, boil 300ml milk, 50g sugar and the GAZİ butter. Add the lemon peel and the insides of the vanilla pod then leave to cool.
3. Separate the eggs. Whisk the egg yolks with 50g sugar and 50ml milk then add to the milk mixture and continue stirring. Then mix in the GAZİ yogurt. Beat the egg whites with salt and the rest of the sugar until firm, then add to the mixture.
4. Roll the dough until about 5mm thick then line a spring baking tray with the dough. Add the yoghurt mixture and bake for 35-40 minutes in a preheated oven at 180°C.
After baking sprinkle cane sugar and caramelize either under a grill or with a blow torch.