Mix everything together in food processor until dough forms.

Press dough into tart pan with removable bottom. Make sure that it’s even all around. Prick with fork.

Bake at 350 degrees Fahreheit for 15 minutes. Remove from oven.

Allow to cool.

In a saucepan over medium heat, combine honey, salt and one cup of milk. Bring to a boil and remove from heat.

In a bowl, dissolve potato starch into remaining one cup of milk. Add beaten eggs, whisking until smooth.

Add the egg mixture to the hot liquid in a thin stream, stirring constantly, and return to medium heat. Continue stirring until the custard thickens, about five to seven minutes.

Remove from heat, stir in almond cream cheese (if using).

Custard is ready when it reaches room temperature.

Mix together sugar and potato starch.

Whisk in water, orange juice, and lemon juice. Bring to a boil over medium heat. Boiling gently for one minute.

Remove from heat. Allow to cool completely.

Spoon custard filling into tart crust. Top with cut fruits. Brush glaze over entire tart.

Refrigerate once assembled. Best eaten within 24 hours of assembling.