Line a strainer with paper towels and set strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; place in refrigerator for at least 6 hours or overnight. Discard liquid, place yogurt in a med bowl.
Preheat oven to 350 degrees. Pulse the graham crackers in a food processor to get fine crumbs. Add the melted butter, salt and water; pulse until the crumbs are moistened.
Grease a 9-inch tart pan with butter. Press the crumb mixture into tart pan, going up the sides a but. Bake until browned, 9 or 10 minites, a few cracks are not a problem. Let it cool completely
Mix honey and lemon zest to the yogurt. Transfer the yogurt mixture to the crust, spreading it carefully, not to break crust.
Arrange fruit on top, place back in fridge for 4-6 hours. Serve