For the crust: With the rack in the middle position, preheat the oven to 180°C (350°F).
Butter a small 13 x 9-inch (33 x 23 cm) baking sheet and line with a strip of parchment paper, letting it hang over two sides.
In a bowl, combine the graham crumbs, butter and honey. Press evenly along the bottom of the baking sheet. Bake for 10 minutes or until golden. Let cool.
For the pastry cream: Meanwhile, in a pot off the heat, whisk together the sugar, cornstarch and flour. Add the egg yolks and mix well. Stir in the milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot.
Strain the pastry cream through a sieve set over a bowl to remove any lumps. Spread over the cooled crust. Cover with plastic wrap directly on the surface of the cream. Let cool at room temperature while you prepare the meringue.
For the meringue: In another bowl, whisk the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar while whisking constantly until firm peaks form.
Spread the meringue over the cooled pie. Using a small kitchen torch, brown the surface of the meringue. Refrigerate for 1 hour before serving. Cut into squares.