Prepare your tray. Line a large baking sheet (roughly 30x40cm) with baking paper, making sure the paper comes up the sides by at least 3cm. Press the paper firmly into the corners so it lies flat — any creases will imprint onto your bark and disrupt the smooth surface.

Whisk the yoghurt base. In a medium mixing bowl, combine the Greek yoghurt, honey, and vanilla bean paste. Whisk vigorously for about 30 seconds until the mixture is completely smooth and glossy, with no streaks of honey remaining. The colour should be an even, pale cream. If you’re using the freeze-dried raspberry powder, whisk it in now — the yoghurt will turn a soft blush pink.

Spread the base evenly. Pour the yoghurt mixture onto the prepared tray. Using an offset spatula or the back of a spoon, spread it into an even rectangle about 1cm thick. Take your time here — uneven thickness means some pieces will freeze harder than others. The surface should look smooth and slightly reflective, like satin.

Arrange the berries. Begin with the strawberry slices, laying them in gentle overlapping rows across the surface of the yoghurt. Press them in very lightly — just enough that they settle into the surface without sinking completely. Dot the blueberries, raspberries, and blackberries in clusters around the strawberries, leaving small gaps of pink yoghurt visible between the fruit. You want to create a scattered, organic pattern, not a crowded one.

Add the final touches. Scatter the chopped pistachios evenly over the entire surface. Sprinkle a tiny pinch of flaky sea salt across the bark — this will heighten the sweetness and add a professional contrast. If using edible flowers, place them gently on top now.

Freeze undisturbed. Place the tray on a level surface in your freezer and freeze for at least 4 hours, or overnight for best results. The bark is ready when it feels completely solid to the touch and lifts away from the paper cleanly. You’ll know it’s done because the yoghurt will have a matte, frozen appearance rather than a wet, shiny one.

Break and serve. Remove the bark from the freezer and let it sit at room temperature for exactly 2 minutes — this brief rest prevents the shards from shattering into crumbs. Lift the baking paper onto a cutting board and gently break the bark into irregular pieces using your hands or the heel of a knife. Aim for shards about 8–10cm across. Arrange them upright on a chilled plate or board, leaning them against one another like shattered glass, and serve immediately.