Creamy Lemon Tart with Nut Crust

Ingredients

• 3 Tbsp butter melted
• 4 oz philadelphia cream cheese cut into 6 pieces (half of 8-oz. pkg.)
• 1  egg yolk 
• 0.3 cup juice of lemon 
• 2 Tbsp matzo meal 
• 2 cups raspberries fresh
• 1 cup sugar 
• 2 Tbsp sugar 
• 1 cup ground planters walnuts finely
• 3  eggs whole

Equipment

• sauce pan
• oven
• whisk
• tart form

Directions

1. Heat oven to 350F.
2. Combine nuts, matzo meal, 2 Tbsp. sugar and butter until well blended; press onto bottom and up side of 9-inch tart pan.
3. Bake 15 min. or until lightly browned. Cool completely.
4. Meanwhile, beat whole eggs and egg yolk in medium saucepan with whisk until well blended. Gradually beat in 1 cup sugar until well blended. Stir in lemon juice; cook on low heat 8 min. or until mixture is thick enough to coat back of spoon, stirring constantly.
5. Remove from heat.
6. Add cream cheese, 2 pieces at a time, beating after each addition until cream cheese is completely melted and mixture is well blended.
7. Pour into crust.
8. Refrigerate 4 hours or until firm. Top with raspberries just before serving.