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“Inside was a caramel-colored tart about the size of my hand. Dark-golden custard had been piped in petal-thick ribbons to look like a flower. Just off to the side, as if touching down for a taste, was a tiny sugar honeybee.
My breath caught and held as my entire focus narrowed down to that bee. Forgoing a fork, I lifted the tart with my bare hands and took a large almost angry bite. And realized a few things. It wasn't a tart; it was a pie. And it wasn't caramel. It was honey.
Smooth floral notes of delicately sweet honey imbued the silky custard. Decadent but light, sweet yet rich.”
― Kristen Callihan, Make It Sweet