Color me shocked. This worked out remarkably well.
The filling holds firm so that I could cut a clean slice, but isn’t technically “set” in a panna cotta or cheesecake way.
My laziness in not draining the yogurt did have a slight impact - there was syrupy liquid at the bottom of the container I had put the whole tart pan into, ie the yogurt continued to drain - through the crust 
. But I had baked the crust, so it didn’t sog out. (Next time I would drain the yogurt over a day or two, thoroughly.)
The biscoff crust was a nice counterpoint: shrikhand is a bit tart and not overly sweet, and the crust had a toasty, buttery sweetness that balanced the tartness very nicely.
Will continue to experiment with the others.
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