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For the Honey Foam: In a saucepan over medium flame, heat cream, orange juice, honey, and strained yogurt. When mixture begins to boil, stir in bloomed gelatin. Strain and transfer mixture to an iSi gun. Let sit 24 hours.
For the Pâte Brisée: In a mixing bowl, combine all dry ingredients and 140 grams water. Working in batches, incorporate butter. Let rest 1 hour at room temperature, then form dough into a tart shell. Heat oven to 325°F. Bake 15 minutes. Increase oven temperature to 350°F. Fill tart shell with Cypress Grove Humboldt Fog. Bake additional 7 minutes. Let cool.
To Assemble and Serve: Place 1 large dollop Honey Foam on the left side of a serving plate. Using the back of a spoon, flatten to form a large circle. Top with Pâte Brisée, placing off center in the Honey Foam circle. Garnish with edible flower petals.