Dough
Pretzels	g
Coconut Flakes	g
Butter	g
Honey	tbsp
Lime Cream
Honey	g
Heavy Cream	g
Lime Zest	tbsp
Lime Juice	ml
Vanilla Extract	tsp
Ground Cinnamon	tsp
Topping
Blueberries	g
Lime Zest	tsp
Honey	tbsp

1. Preheat the oven to 180 °C.
2. In a food processor, pulse the pretzels, and coconut into semi-fine crumbs. Add the butter and honey and pulse until the mixture holds together when pinched. Press the dough into a 24 cm tart pan with a removable bottom. Transfer to the oven and bake until toasted, about 8 minutes.
3. Meanwhile, combine the heavy cream, honey, and lime zest in a large pot. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lime juice, vanilla, cinnamon, and a pinch of salt. Let cool 10 minutes.
4. Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set.
5. Meanwhile, wash the blueberries. In a medium bowl, combine the blueberries with the honey and lime zest.
6. Before serving, remove the tart from the pan and top with the blueberries.

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