Preheat the oven to 350ºF. Spray a 9-inch tart pan with non-stick cooking spray.

Place the pistachios in a food processor and process the pistachios on low speed just to break them up.

Add the graham cracker sheets to the food processor and process them on low with the pistachios until you are left with a graham cracker and pistachio crumb.

Add the brown sugar and melted butter to the food processor and process for 1-2 minutes until all the ingredients begin to stick together.

Pour the graham cracker crumbs into the greased tart pan and carefully press the crumble into the bottom of the tart pan and then up the sides. Using the bottom of a measuring cup works great for this.

Bake the crust at 350ºF for 10-13 minutes or until the crust begins to turn a golden brown color. Remove the crust from the oven and set aside to cool.

Next, add the heavy cream and honey to a tall saucepan. Whisk the two ingredients together. Heat the cream and honey over medium/high heat and bring the two ingredients to a boil. Turn the heat to medium and allow the mixture to boil for 5 minutes over medium heat, stirring periodically.

Remove the saucepan from the heat and pour the cream into a bowl and let it cool for 5 minutes. After 5 minutes add the vanilla bean and 1.5 teaspoons lemon zest to the heavy cream and whisk the ingredients together until combined.

Slowly add the Greek yogurt to the bowl and whisk until combined.

Pour the cream mixture into the bottom of the tart crust. Gently shake the tart so that the cream is evenly distributed over the bottom of the tart.

Place the tart in the refrigerator for at least 1 hour. If the custard hasn’t set, place the tart back in the refrigerator for another 30 minutes to 1 hour.

Once the custard has set, create a strawberry “rose” or “dahlia” with the thin strawberry slices. Start at the edge of the tart and layer the strawberries in whatever way you would like moving towards the middle of the tart while layering the strawberries until they reach the center.

Tuck the fresh mint under a few strawberries and sprinkle the remaining lemon zest over the strawberries.

Place the tart back into the refrigerator for an additional 30 minutes and enjoy.