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Makes 8 servings.

1-2/3 cups slivered almonds, toasted
1/4 cup margarine or butter, cut into pieces
3 Tablespoons sugar
1 egg yolk
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

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°F for 12 to 15 minutes, until shell is golden brown.

Remove from oven and cool.

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.

Nutrition information per serving (1/8 tart): calories 340; fat 21g; cholesterol 25mg; sodium 75mg; total carbohydrate 34g; dietary fiber 5 g; protein 8 g; calories from fat 54%

National Honey Board


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