Raspberry Tart

Baked in a chocolate crust with a thin layer of almond flavored cheese filling and topped with fresh berries, this tart will delight your guests. Substitute blueberries or fresh sliced strawberries if you wish.



1 (9 ounce) package thin chocolate wafer cookies (sometimes found in the ice cream aisle)

1/2 cup butter, melted


2 (8 ounce) packages cream cheese, softened to room temperature


1/4 teaspoon almond extract

2 eggs

2 tablespoons flour

1/4 teasoon salt

2 cups fresh raspberries

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 325°.
Using a rolling pin, crush enough chocolate wafers in a Ziploc bag to yield 2 cups of very fine cookie crumbs. Put crumbs into a bowl and mix in melted butter. Press mixture into the bottom and up the sides of a 10-inch tart pan with removable rim. Place on a large baking sheet and set aside.
With an electric mixer beat together cream cheese, honey and almond extract. Add eggs one at a time beating well after each addition. Beat in flour and salt. Pour into prepared crust and carefully place tart and baking sheet into preheated oven. Bake about 30 minutes or until filling is just golden and beginning to set in the center. Remove from oven and cool on a rack. Once cool, refrigerate at least 2 hours or overnight.
When ready to serve, rinse and dry berries. Place berries stem side down decoratively on top of tart.
Serves: 8