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Mixed Berry Tart With Orange Blossom Honey

2 cups crushed chocolate wafers
1/4 cup granulated sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg white, lightly beaten
2 pounds low-fat ricotta, well drained*
6 tablespoons orange blossom honey, divided use
1 tablespoon finely grated orange peel
1 teaspoon vanilla extract
1/2 pint strawberries, hulled and halved
1/2 pint raspberries
1/2 pint blueberries
1/2 pint blackberries

1. Preheat oven to 350°F (175°C). Butter a 10-inch tart pan with a removable bottom.
2. Combine chocolate wafer crumbs, sugar and salt in a medium bowl. Add butter (slightly cooled) and egg white and stir until mixture just comes together. Press mixture into prepared pan, making sure there are no holes. Bake 15 to 20 minutes or until crust is dry. Cool completely on a wire rack.
3. While crust cools, beat drained ricotta, 2 tablespoons honey, orange peel and vanilla with an electric mixer on low speed until smooth. Refrigerate for 30 minutes. Pour into cooled cookie crust and return to refrigerator for 1 hour.
4. Just before serving, place berries decoratively on top and drizzle with remaining honey.

Makes 10 servings.

*To drain ricotta, place in a cheesecloth-lined strainer. Cover with a weighted plate and allow to drain, refrigerated, for 3 hours.