Hi Nancy, the crust will soften over time. I still enjoy it from the refrigerator, and I tend to skip freezing recipes with lots of dairy, since the consistency can change.

Hi Linda, yes, I think it would be worth trying, as dried figs would have a similar texture, but it would be less sweet. You may want to add honey to the figs, which sounds delicious. Figs come in several varieties, too, so it may take some experimentation to get it right. If you try it out, please share the results!

Adding chia to the yogurt is a great idea! I do this anyway for our morning yogurt (add day before).

Made it tonight with about half non-fat and half regular Greek yogurt cuz that’s what we had in the fridge. It was very good, but not having made it before can’t compare it to the by-the-book version.

Hi M, yes, this won’t work in a large aluminum pie pan. As the recipe specifies, You’ll need a 9 to 9 1/2-inch tart pan with a removable bottom (or 6 ramekins for individual servings) to make this recipe. Do not attempt this recipe with a tart pan that does not have a removable bottom! If you can purchase small aluminium mini-pans for individual servings, that will work. It’s impossible to cut and slice the tart out of a pan without a removable bottom, but you can scoop out the crust and filling in bites when it is individually portioned.