Line a tart tin with your favourite sweet shortcrust pastry, fill with a piece of crumpled greaseproof parchment paper
weighted with baking beans and partially blind bake in a 170°C oven for about 10 minutes, remove the beans and paper
and bake for another 5 minutes. Remove from the oven and let cool a little, then tip in a punnet of blueberries.
For the filling, whisk together the zest and juice of a lemon, 4 large eggs, ½ cup honey and ½ cup coconut cream.
Pour over the blueberries and bake for about 25 minutes in a 170°C oven, until the filling is mostly set but is
still a little wobbly. It will set further as it cools. Serve when cooled.