For the pot tarts with Greek yogurt and honey, first melt the butter. Crumble the cookies.
Mix cookie crumbs with pistachios and granola, stir in melted butter. Line 12 small, ovenproof ramekins with baking paper, spread the mixture on top and press down firmly. Bake at 150 °C for 20 minutes.
Beat the curd, eggs and vanilla sugar until creamy. Pour the mixture onto the pre-baked bases. Bake for another 30 minutes. Allow to cool in the switched-off oven. Then let cool for another 2 hours.
Then spread with the Greek yogurt, drizzle with honey and sprinkle the pot tarts with Greek yogurt and honey with pistachios.