Cherry, almond and yoghurt tart | Gourmet Traveller

Ingredients

• 350 gm Greek-style yoghurt, plus extra to serve
• 160 gm honey, plus extra to serve
• Scraped seeds of 1 vanilla bean
• 350 gm plain flour (2⅓ cups)
• 7 gm dried yeast (1 sachet)
• 2 tbsp milk
• 1 egg
• 1 egg yolk
• 110 gm softened butter, diced
• 250 gm cherries, halved and pitted, plus extra whole cherries to serve
• 50 gm honey
• 50 gm caster sugar
• 60 gm roasted almonds
• 1 tsp rosewater