Fresh fruit tart with mascarpone and honey

This was the biggest disappointment of the bunch. My first stab at the tart's crust—which is sweetened with Sucanat —would not work; it was way too sticky and impossible to roll out. I had better results the second time around. The filling was another disaster: My first two attempts curdled, while my third produced a smooth and creamy custard. Unfortunately, it didn't thicken as much as I had hoped, and it was so runny the fruit sank sadly into it. In the end, the crust was grainy and the filling a soupy mess, even if it did have 16 fewer grams of sugar per serving. But this may not entirely be the recipe's fault, as I was baking in the middle of a heat wave in a kitchen that was well over 100 degrees.