Preheat your oven to 300°F / 150°C.
In a medium bowl, whisk together the Greek yogurt, condensed milk, and heavy cream until smooth and fully combined.
Divide the mixture evenly between four small ramekins.
Place the ramekins into a deep roasting pan. Carefully pour enough just-boiled water into the pan to come two-thirds of the way up the sides of the ramekins, creating a water bath.
Bake for 25 minutes. The yogurts should be set but still have a slight wobble in the center. Carefully remove the pan from the oven.
Let the ramekins cool in the water bath before transferring them to the refrigerator to chill for at least 2-3 hours, or until fully set.
To make the almond crumble, combine the ground almonds, butter, and 1 ½ teaspoons of sugar in a non-stick saucepan over medium heat.
Stir constantly for 2-3 minutes until the almonds are golden brown and form crunchy crumbs. Immediately transfer to a separate bowl to cool.
For the tamarind berries, chop any larger berries (like strawberries) to match the size of the smaller ones.
Place them in a saucepan with 2 tablespoons (30 ml / 1 fl oz) of sugar, water, and the tamarind paste.
Cook over medium heat for 2-3 minutes, just until the berries begin to soften.
Taste and add more sugar or tamarind paste if needed.
Remove from heat.
To serve, spoon the tamarind berries (warm or cold) over the chilled baked yogurts and sprinkle generously with the toasted almond crumble.
