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Triple Blueberry Honey Tart

1 Tenderflake® regular pie shell
750 ml (3 cups) frozen blueberries
60 ml (1/4 cup) honey
60 ml (1/4 cup) sugar
1 pinch salt
30 ml (2 tbsp) cornstarch dissolved in 30 ml (2 tbsp) cold water
Zest and juice of 1 lime
125 ml (1/2 cup) + 500 ml (2 cups) fresh blueberries


  1. Prick piecrust with a fork and bake according to package directions, until golden brown.
  2. Combine frozen blueberries, honey, sugar and salt in a saucepan and bring to a boil.
  3. Slowly pour the cornstarch into the blueberry mixture, stirring constantly. Cook until thickened, about 2 minutes.
  4. Remove and cool to room temperature. Add lime zest and juice along with 1/2 cup fresh blueberries. Pour into cooked pie shell and garnish with remaining fresh blueberries.
  5. Chill 2 hours or until the blueberry filling is firmly set.

**Those with adventurous palates can add a touch of freshly grated ginger when cooking the blueberries.

Prep Time: 
5 minutes
Cook Time: 
15 minutes
Total Time: 
140 minutes

Triple Blueberry Honey Tart

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato