Tarts with Raspberries and Orange Flower Honey
4 eggs, large
1 c sugar
1/2 c freshly squeezed lemon juice
1/4 c unsalted butter
2 T lemon peel, grated
Orange flower honey for drizzling
tartlet shells of desired size
Beat eggs to break
up yolks, then add all ingredients to the eggs. Place in a large stainless
steel bowl set over simmering water and using a large wooden spoon,
stir until thickened. Mixture will be very hot when done, and thickened,
and when tested, will leave a clean path on the back of the wooden
spoon.. Transfer to a shallow container and allow to cool. Spoon into
desired prebaked tart shells. Decorate with fresh raspberries. Drizzle
a little of the honey over the tops of the raspberries and serve.
Recipe from Renee Shelton.
© 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.
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