225g og fresh or defrosted raspberries and blueberries
Preheat the oven to 175° C. Crash the biscuits and combine them with the margarine. Press the dough obtained into about a 9,8 inches tart pan of diameter. Bake the base of the dough in the bottom of the oven for 10 minutes. Let it cool during the preparation of the garnish. With the electric mixer, whisk the cheese until it will be soft. Add cream and honey and keep mixing. Add the minced nuts. Pour the garnish over the base and bake it in the center of the oven for about 30 minutes. Take it out of oven and let it cool, then put the cake into the refrigerator for several hours, until the garnish is completely firmed up. Decorate the cake with raspberries and the blueberries just before serving. Dust with icing sugar.
How to break the biscuits
If you break the biscuits in the food processor, use the pulse function to avoid reducing them to dust. As an alternative, put the biscuits in a plastic bag for food and squash them with the rolling pin.