- 1 cup finely ground PLANTERS Walnut Pieces
- 2 tablespoons sugar
- 2 tablespoons matzo meal
- 3 tablespoons butter or margarine, melted
- 3 whole eggs
- 1 egg yolk
- 1 cup sugar
- 1/3 cup lemon juice
- 4 ounces PHILADELPHIA Cream Cheese, cut into 6 pieces
- 1 pint fresh raspberries
- Preheat oven to 350 degrees F. Combine walnuts, 2 Tbsp. sugar, the matzo meal and butter until well blended. Press firmly onto bottom and up side of 9-inch tart pan. Bake 15 min. or until lightly browned. Cool completely.
- Meanwhile, beat whole eggs and the egg yolk in medium saucepan with wire whisk until well blended. Gradually add 1 cup sugar, beating constantly until well blended. Stir in the lemon juice. Cook on low heat 8 min. or until mixture is thick enough to coat back of spoon, stirring constantly. Remove from heat. Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended after each addition. Pour into crust.
- Refrigerate 4 hours or until set. Top with the raspberries just before serving. Store leftover tart in refrigerator.