Mix the flour with the powdered sugar, add the butter and knead until dough is smooth. Let it cool for at least 20 minutes in the refrigerator, place it in a buttered cake pan, prick with a fork and bake at 180°C for 15 minutes.
Meanwhile, melt the chocolate in a bain marie. Heat the milk over low heat and let the gelatin dissolve in. Add the melted chocolate and mix. In another bowl mix together the eggs, sugar, Greek Yogurt Olympus and vanilla and add everything to the chocolate mixture (previously cooled). Place the mixture in the previously baked crust and bake at 180°C for about 15 minutes.