This Strawberries & Cream Sweet-Tart is creamy and over-the-top cute! Use a small heart-shaped cookie cutter to create the prettiest tart ever, just in time to wow your sweetheart for Valentine's Day!
1-2 days in advance, place the yogurt in a small colander lined with paper towel or cheesecloth, place the colander in a larger bowl, refrigerate, and let it drain. The longer you leave it the thicker it will get.
Once drained, discard any of the liquid in the bottom of the bowl and transfer the yogurt to a medium mixing bowl. Add the honey, lemon juice, lemon zest and vanilla and stir or beat until smooth and combined.
Preheat the oven to 350F and lightly spray or brush a shallow 9" tart pan with cooking spray or oil. In a medium bowl, combine all of the crust ingredients together and stir until mixed.
Transfer the crust mixture to the prepared pan and, using a drinking glass with a straight edge at the bottom (not rounded), lightly and evenly pack the crust along the sides and bottom of the pan.
Bake the crust until it is just a light golden brown, about 12 minutes. Set aside to cool.
To make the strawberry hearts, cut each of the strawberries in half length ways and place the strawberries cut side down on a cutting board. Using a small heart-shaped cooking cutter, cut hearts out of each berry half and set aside. Reserve the strawberry scraps for your next smoothie!
To assemble the tart, carefully spoon the yogurt mixture into the cooled tart crust and smooth it with the back of a large spoon. Top the filling with the heart-shaped berries and refrigerate until ready to serve.