I love raspberries

I made this the other night, I was so proud I nearly took a picture, I'm telling you: it was gorgeous. And it tasted pretty good too! Dead-Easy Raspberry Tart Place a pre-made tart (or pie) dough in an ungreased 9" round pan. Pierce the bottom all over with a fork, trim the edges. Blend until creamy: 1 package (250g) of Marscapone cheese (you could substitute cream cheese), 1 teaspoon finely chopped orange peel, 2 tablespoons honey and 2 eggs. Pour into crust. Bake at 350 (175C) for 15-20 minutes or until crust and top are golden brown. Allow to cool, then spread 1 cup of (smooth, blend out any lumps if needed) raspberry jam over the top. Arrange 1 pint of fresh raspberries on top. Sprinkle with finely chopped walnuts, and Voila! (Refrigerate before serving).