Ingredients
FIlling:
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup cornstarch
pinch of salt
1 1/4 cups water
10 Tablespoons lime juice
1 1/2 Tablespoons grated lime peel
4 egg yolks, beaten to blend
2 Tablespoons butter
Crust:
1 9-inch pie crust, baked according to package directions
Sauce:
1 (12 ounce) package frozen raspberries
2 Tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Filling:
Combine all ingredients except butter in a heavy saucepan. Bring to a boil, stirring constantly. Remove from heat and stir in butter. Cover surface with wax paper and set aside to cool.
Pour filling into cooled crust. Cover and refrigerate until set, at least 3 hours.
Sauce:
In a medium saucepan, combine raspberries and honey. Bring to a boil, stirring occasionally, until sauce thickens, about 6 minutes. Remove from heat. Strain and discard seeds from sauce. Cool.
To serve, slice tart into wedges, spoon sauce over each serving. Garnish with lime slices.
Serves: 6
Combine all ingredients except butter in a heavy saucepan. Bring to a boil, stirring constantly. Remove from heat and stir in butter. Cover surface with wax paper and set aside to cool.
Pour filling into cooled crust. Cover and refrigerate until set, at least 3 hours.
Sauce:
In a medium saucepan, combine raspberries and honey. Bring to a boil, stirring occasionally, until sauce thickens, about 6 minutes. Remove from heat. Strain and discard seeds from sauce. Cool.
To serve, slice tart into wedges, spoon sauce over each serving. Garnish with lime slices.
Serves: 6
