Grease a cake tin and line with baking paper.
For the base, put your biscuits in a food processor and whiz until they are a fine crumb. Add the butter and pulse to combine and then press firmly into the tin to create an even base.
Soak the gelatine in cold water for 5 minutes until soft.
While you wait, place the coconut cream, half the Rowse Honey and a pinch of salt into a saucepan over a medium heat and bring to a gentle simmer. Squeeze the excess water from the gelatine and add to the coconut mixture and stir until combined.
Transfer the mixture to a bowl and stand until cooled to room temperature (60 mins should do it). Whisk the yoghurt into the coconut mixture to combine and then pour over the base and chill for at least 2hrs.
To make the burnt honey and passionfruit sauce, place the remaining honey in a saucepan and bring to boil, cook for 4mins or until it darkens in colour. Now add the passionfruit pulp and orange juice, stir to combine and return to boil. Cook out, swirling the pan regularly until it becomes reduced and sticky (about 10 mins). Transfer to a bowl and stand until completely cooled.
Remove tart from pan, transfer to a serving plate and pour over burnt honey and passionfruit sauce to serve.