Lime Tart with Raspberry Sauce

The ingredients can be tossed together fairly quickly, let it set for 3 hours in the fridge, and dessert is done.

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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.

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