Put the muesli in a grinder and blitz to form a fine crumble. Transfer it to a bowl.
Pour 2/3 cup of honey and coconut oil to the muesli crumble and mix well to form a sticky crumble. Line the tart tin with this crumble as evenly as possible. Put in the freezer to chill for 30 minutes.
Mix the chopped blueberries, cornflour, 1 tbsp honey, and 2/3 cup water and cook on low flame for 5-8 minutes. Set aside to cool.
On the 30 minute mark transfer the blueberry mix to the tart and spread the layer evenly. Chill for another 30 minutes.
To whip the cream, chill a flat bottom bowl for 10 minutes. Whip the heavy cream in it until it thickens.
Add the remaining honey to the cream and mix. Add the vanilla essence and coconut and mix well until you are happy with the consistency.
Transfer the cream to the tart and chill in the freezer for 1 hour or in the refrigerator for 3 hours.
Garnish with more muesli, blueberries, and cherries.
