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
1/3 cup GOLDEN BLOSSOM HONEY
1/4 teaspoon almond extract
2 tablespoons flour
1/4 teasoon salt
2 cups fresh raspberries
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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.