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Preheat the oven to 350° and grease a pie dish or a tart pan with a removable bottom. In a food processor, pulse the graham crackers with the crystallized ginger, sugar, salt and cinnamon until finely ground. Add the melted butter and pulse again until the crumbs are evenly coated. Press the crumbs in an even layer over the bottom and up the sides of the pie dish or tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely. (You can make the crust up to a day ahead of time and just keep it wrapped in a plastic bag in the fridge if you like.) In a medium bowl, mix the drained yogurt with the honey and lemon zest. Spread the yogurt evenly in the crust and arrange the blueberries over the top in any pattern you like. You could also throw some raspberries in there for added color if you feel like it. Cut the tart in slices and sit back to enjoy the oohs and aahs...
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Achievable elevated desserts — laminated doughs, cakes, custards
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Controlled temperature for homemade yogurt fermentation
Fluted tart pan — quiches, fruit tarts, savory tarts