Preheat the oven to 160˚C. you will need two same-size tart tin. I used an 8-inch diameter.
In a small saucepan, melt the butter with the honey and lemon zest. Remove from the heat and keep aside.
Lay the filo pastry, sheet by sheet into a tart shell, brushing each filo sheet generously with the butter mixture before adding the next filo layer. Cut the excess if desired and place the second tart tin over to create a weight. If you don’t have a second one, line it with parchment paper and ceramic baking beans.
Blind bake the filo tart in the oven for 12-15 minutes until coloured and crispy.
Remove from the oven and set aside to cool.
In the meantime, take half of the raspberries and strawberries and place them in a blender with 2 tbsp of lemon juice, 1 tbsp icing sugar and if desired a tablespoon of Grand Marnier. Pulse until smooth. Pass the mixture into a sieve and keep aside.
Once the pastry is cooled enough, remove both tart tin and place the filo pastry tart base on a serving platter.
Spoon some of the berry coulis and decorate with the rest of the berries.
Scatter a few edible flowers if available too and a sprinkle of icing sugar.
Enjoy within 4 hours to ensure the filo stays crispy.