Raspberry and fig custard tart

Whisk together sugar, cornstarch, salt and cinnamon.

Add milk and whisk.

Add egg yolks and whisk.

Put all in pan on medium heat and continue whisking until thickens. (Up to 20 minutes)

Remove from heat and add butter and vanilla extract.

Allow to cool.

Pour custard into baked pie shell, cover with plastic wrap and refrigerate for two hours.

Slice figs into fours.

Place figs and raspberries on tart.

Drizzle with warm honey and serve.