Mix flour, almond flour and salt in a bowl. Add cold unsalted butter and mix with flour until butter is small in pieces. Using hand squeezing butter until flour combine butter. Add cold water and mix to form a ball. After it place it on baking paper, flatten it and chill 30-60 minutes in the refrigerator

After, put tart pastry on any mold you havenand if using circle mold (cut line side and press the bottom and the side together completely. Using rolling pin rolling on top the mold to cut the excesses. Use fork to make pattern on the border and poke holes at the bottom, and put parchment paper on with pie weight. Bake for 25- 30 minutes in an oven that preheated to 356F.

In the bowl loosen cream cheese, adding sugar and mix. Continue adding egg and vanilla extract, add fresh cream, stir then add cake flour. Take out tart pastry and then sift batter into pastry. Bake for 30 minutes at 320F then bake 3 minutes at 374 to brown the top after cool at room temperature then chill in the refrigerator

For creamcheese on top in bowl beaten cream cheese then adding sugar and mix. Continue mix with plain yogurt, vanilla extract and lemon juice..Add melted gelatin(soak in cold water (~10 min), squeeze out water, and microwave for 10 seconds) and mix quickly to avoid clumping (scrape it all in), Add whipped cream (50% whipped) and mix. Pour the cheesecake over the chilled tart and smooth it out. Let it cool 3hours and pour honey on it