(for the pie dough)
120 butter at room temperature
120g cream cheese
2 tbsp caster sugar
a pinch of salt
(for the honey mousse)
2 heaping tbsp apricot jam
100g solid honey
300g Greek yoghurt
12g powdered gelatin
2 egg whites
a handful of almond flakes
Start by making the pie dough. Whip the butter with the cream cheese fluffy. Add flour and salt and mix to a smooth dough. If the dough is a bit on the sticky side, don’t hesitate to add a bit more flour.
Preheat the oven to 180°C/350°F. Grease a pie tin with butter or oil and dust with flour.
Dust your working surface with a little flour and roll out the pie dough to a circle that is a tiny bit larger than the diameter of the pie tin. Line the tin with the dough. Trim and neat, and prick some holes in the bottom with a fork.
Put a sheet of aluminium foil on top of the dough and fill with baking beans or dry rice. Bake the pie shell about 30 minutes, then remove the foil and continue baking for 20 minutes.
Next, make the honey mousse. Heat the cream along with the honey and vanilla in a small saucepan, but make sure not to bring it to a boil. Turn off the heat, stir in the gelatin powder and allow the mixture to cool down to body temperature, about 10 minutes. Next, stir in the Greek yoghurt and set aside.
In a clean bowl, whip up the egg whites to stiff peaks and carefully fold them through the honey-yoghurt mixture.
Spread the apricot jam over the bottom of the pie and pour over the honey mousse. Chill the pie at least 4 hours in the fridge, preferably overnight.
Sprinkle some almond flakes on top and dust with icing sugar. Keep the pie chilled.