The honey for these deliciously sweet and tangy tarts is as local as I can get it. It comes from Tim Bouwmeester, owner/operator of Desert Flower Honey on the Naramata Bench (next to Hillside Winery). Buying local is always a good thing. Buying honey locally is an even better thing.
Bit of a honey rant
Most honey comes from China, where beekeepers are notorious for keeping their bees healthy with antibiotics banned in North America because they seep into honey and contaminate it; packers there learn to mask the acrid notes of poor quality product by mixing in sugar or corn-based syrups to fake good taste.
None of this is on the label. Rarely will a jar of honey say “Made in China.” Instead, Chinese honey sold in North America is more likely to be stamped as Indonesian, Malaysian or Taiwanese, due to a growing multimillion dollar laundering system designed to keep the endless supply of cheap and often contaminated Chinese honey moving into North America, where tariffs have been implemented to staunch the flow and protect its own struggling industry.
All the more reason to pick up some local honey next time you are at the farmer’s market.
The recipe is in three parts: Pastry to make the crusts, the filling and whipped cream for topping the tarts.
You will need eight 3 3/4-inch mini tart pans with removable bottoms.
- 1 cup all-purpose flour
- 6 Tbsp. cold unsalted butter cut into 1/2″ pieces
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 1 egg yolk
- 1 Tbsp. ice water
Preheat oven to 375 F. Combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles pea-sized balls. Add egg yolk and ice water and pulse just until the mixture comes together and forms a ball. Don’t overdo it or your pastry will be tough.
Divide the dough into eight small balls and roll each out into a circle with a rolling pin on a lightly floured board. Place your rolled out circles inside the tart pans and using your fingers press the dough up the sides of the eight 3 3/4-inch pans. Place the pans on a cookie sheet and bake about 12 minutes until golden brown. Cool on a wire rack.
- 1 cup sugar
- 1 Tbsp. corn starch
- 1 cup heavy cream
- 1 tsp. lime zest
- 1/2 cup fresh squeezed lime juice
- 3 Tbsp. unsalted butter cut up
- 1 Tbsp. local honey
- 1 cup sour cream
In a medium saucepan stir together the sugar and cornstarch. Whisk in the heavy cream, lime zest and lime juice. Cook and stir over medium heat until gently boiling. Cook and stir another few minutes until thickened. Remove from heat and stir in the butter and honey until the butter is melted. Stir in the sour cream. Spoon filling into baked tart shells. Chill at least an hour.
Whipped Cream ingredients and directions
Makes about 4 cups. (Halve the recipe by reducing the cream to one cup leaving all the other ingredients the same if you only want enough to finish off these tartlets.)
- 2 cups heavy cream
- 1/4 cup icing sifted icing sugar
- 1 tsp. vanilla extract
- dash of salt
Add all ingredients to a mixing bowl with the whip attachment and beat on medium until soft peaks form.
Some assembly required
Either add a spoonful of whipping cream to the top of tarts or fill a pastry bag and pipe the whipped cream on for a fancier tart. Garnish with some lime zest.