STRAWBERRY CHOCOLATE TART

FOR THE TART SHELL:
1 2/3 cups slivered almonds, toasted
1/4 cup margarine or butter, cut into pieces
3 Tablespoons sugar
1 egg yolk
FOR THE FILLING:
1/2 cup honey
1/2 cup unsweetened cocoa powder
1 teaspoon grated orange peel
2 teaspoons warm water
1 pint strawberries, hulled and sliced

TO MAKE THE TART SHELL:
Place toasted almonds in food processor with metal blade in place; process until finely ground. Add margarine, sugar and egg yolk; process until dough forms a ball. Chill 1 hour.

Spray 9-inch tart pan (with removable bottom) generously with nonstick cooking spray. Press dough into bottom and up sides of tart pan. Dough will be sticky.

Bake at 350 degrees F for 12 to 15 minutes, until shell is golden brown. Remove from oven and cool.

TO MAKE THE FILLING:
In small bowl, whisk together honey, cocoa powder, orange peel and 2 teaspoons warm water.

TO ASSEMBLE TART:
Spread chocolate filling into cooled tart shell. Arrange sliced strawberries in overlapping rings to cover. Refrigerate until ready to serve.

Makes 8 servings
Source: National Honey Board