Preheat the oven to 375 degrees F. Spray a 9-inch removeable bottom tart with nonstick cooking spray. Set Aside.

To the bowl of a food processor, add the graham crackers and salt. Pulse until the crackers are totally crushed. Add the melted butter to the bowl, and pulse until completely combined, and the mixture looks crumbly. Pour the crumbs into the prepared tart baked, and use your fingertips to press the crumbs down in an even bottom layer, pressing the up the sides of tart pan about 1/2-inch.

Place the crust on a baking sheet, and bake for 12-15 minutes, until it smells toasty and golden brown. Remove from the oven, and set aside to cool.

Make the filling: Pour the cream, whole milk cream top yogurt, and honey into a medium to large saucepan over medium heat. Cream bubbles up A LOT, so it's very important to use a bigger pan. Bring the mixture to a boil, and then boil for another 4-5 minutes, stir frequently. Take the hot cream off of the heat, and added the fresh lemon zest, pinch of salt, and vanilla extract. It should still be very liquid-y, that's ok! It will set up.

Place the cooled crust onto a large dinner plate. Pour the filling into the crust, and refrigerate for at least 3 hours to allow the filling to set up. Just before serving, decorate the top of the tart with fresh berries and edible flowers.