For the base:
3 cups of cereals or corn flakes of whole grains
1 cup of out-flake
3 soup-spoonfuls of melted butter (45gr)
½ soup-spoonfuls of honey (30gr)

For the chocolate cream:
400gr dark- brown chocolate chopped into small pieces
2/3 cups of milk (150gr)
1 bowl of stained yogurt
1 tea spoonful of vanilla extract.

For the base

1. We put a thin layer of the oats-flakes over the surface of a baking tin and we cook it in an oven at 180 c for 20 minutes until they get rosy stirring them at intervals so that they get similarly cooked.

2. We let them cool and then we put them into a blender together with the cereals and grind them until they become a fine powder.

3. Then we empty it into a bowl and we add the melted butter and honey after warming it.

4. Then we stir the mixture until it becomes quite liquided. After that in a lidded cake –tin of 20-22 cm of diameter or in a hoop which is put on a piece of oil paper we spread the mixture of the base uniformly pressing it with a spoon (we keep back 2-3 soup spoonfuls of it for garnishing it.

5. We put it into the fridge and let it cool until we get the cream ready.

For the chocolate cream:

1. We put the chopped chocolate into a bowl. In a saucepan we warm the milk until the first bubbles appear. We remove it from the hot pate and pour it into the bowl of chocolate.

2. We wait 1-2 minutes for the chocolate to begin to melt and we stir it until it gets mixed with the milk and becomes a fine mixture. We add the yogurt and the vanilla stirring it until the cream is cooked uniformly.

3. Then we spread the chocolate cream on the base and put the tart into the fridge for at least 2 hours to become firm and solid. When we want to serve we must leave it for 5-10 minutes out of fridge.

4. Then with a knife we detach it from the round circumference of the mould.

We garnish the surface of it with the mixture of the base we have kept.