• Preheat the oven to 350 degrees F (177 C).

For the crust:

• In a medium-sized bowl, whisk the almond flour, GF flour, and salt together. In a separate glass bowl, melt the butter in the microwave. Add the honey and vanilla and whisk until combined. Add the dry mixture to the wet one and mix until a dough forms.
• Press the dough into a tart pan to create a thin even crust.  Using a fork, prick all over the bottom of the crust. Bake for 10-15 minutes or until toasty brown.

For the filling:

• In a bowl, whisk 1 ¼ cups of milk with the gelatin and vanilla.  In a small saucepan, over the stove, bring the sugar, tea leaves, salt, and the remaining 1 ¼ cups of milk to a boil, over the stove.  Turn the heat down a little and let it bubble for about 5 minutes until the tea is brewed (keep in mind that it will always be a very light and milky color).  Turn off the heat and remove the pan from the stove.  Pour in the milk, gelatin, and vanilla mixture and whisk for about a minute or two.  Pour the mixture through a very fine mesh sieve (it's totally fine and safe if some small tea leaves get through the sieve), and into the former milk/gelatin bowl. Set this in the fridge for about 30-45 minutes until partially set.
• Using a hand mixer, beat the filling until smooth.  Spoon and spread the filling into the tart crust.  If you would like to, garnish the tart with some tea leaves or anything you like. Serve immediately or store in the fridge for up to 1 week and enjoy!