Cut the almond butter and butter into the flour. Make sure the mixture resembles coarse crumbs—this texture is crucial for a good crust.
Slowly add the water as you mix until it forms a dough. It's important not to overwork the dough; just combine until you can form a ball.
Roll out the dough on a floured surface and place it in your tart pan. Gently press it into the corners and trim any excess dough.
Bake at 400 F for 20 to 30 minutes, until golden. Watch closely so it doesn’t burn; a light golden color is what you want.
Dissolve the gelatin in the orange juice by heating it in the microwave for 20 seconds. Stir well until fully dissolved.
Cool the mixture to room temperature. This ensures it won’t curdle the Greek yogurt when combined.
Beat the heavy whipping cream with the honey until soft peaks form. This makes your filling light and airy.
Fold everything together with the Greek yogurt and chill in your fridge for 30 minutes. This allows the flavors to meld and the filling to set.
Once your crust has cooled completely, pour the filling into the crust and then top with raspberries. Arrange them beautifully for a stunning presentation.
