In a food processor, blend the oil, honey and eggs.
Sift the flours and salt into the processor and blend until it forms a ball ready to use in your chosen recipe ( if it is too wet ad a little extra flour)
Roll out the pastry case and bake blind for 15 min( approx) remove the beads and bake till golden ( 5-6 min). Cool
Set up a double boiler with water simmering underneath and add the oil and honey together with the lemon juice. Whisk well.
Heat until hot but not boiling and whisk in the beaten eggs. Keep stirring constantly. The mixture will begin to thicken after about 10 to 20 minutes.
Dissolve the gelatin in a little hot water and add to the lemon mixture.
Cool, pour into tart case and put into the fridge to set.
When set and cool decorate with fruit.
Put the honey and lemon in a small oven proof dish. Melt lightly then add the pears and toss. Put them into a 200 C / 390 F oven and roast tossing occasionally. I finished mine on the stove top, caramelizing and little.