Add the base ingredients to a high-speed blender until they come together. Press into a 28 cm-lined tart tin, pressing the base flat with a glass, rounding up the edges.
Place the base in the freezer to set.
Add the filling ingredients into a high-speed blender until super smooth, and pour the filling onto the base.
Smooth out the filling and place in the freezer to set once again Once set, once set decorate the tart and add a drizzle of honey before serving like a semifreddo ‘ice cream’ tart.
