Preheat oven to 350º.

In a food processor or blender, crumble graham crackers and pulse until they reach a fine crumb. Don’t over pulse, or they’ll turn into flour.

In a bowl, combine graham cracker crumbs, vanilla bean, cardamom, and sea salt. Toss to mix dry ingredients evenly. Pour melted butter over the top, and work through until you’ve got the texted of damp sand.

Press into bottom of 9-10" tart pan and distribute evenly along bottom and up the sides, using the bottom of a measuring cup to distribute. Pack tightly.

Bake for 7 minutes, then remove from oven and let cool.

While crust bakes and cools, blend raspberries and honey till they’re mostly broken down and liquid. Then strain using a fine mesh strainer over a bowl. Discard seeds. Pour strained raspberry puree into a squeeze bottle and set aside.

Reduce oven heat to 325º. Butter or oil a 9-10" tart pan with removable bottom.

Using an electric mixer, beat softened cream cheese, brown sugar, cardamom, nutmeg, and sea salt until the sugar is fully integrated and it’s entirely smooth. Add pumpkin and egg, and whip until once again smooth and fluffy.

Pour into baked graham cracker crust and use a silicone spatula to evenly distribute.

Now make several concentric circles of 1" dots of raspberry puree, leaving about ½" between each. See photos and GIF above for tutorial. When complete, use the thin end of a chopstick to draw little tails out of each raspberry circle, going in the same direction, all the way around the tart.

Bake for 30 minutes at 325º, until the tart is just set. Remove and let cool for at least several hours.

While cooling, make the honey whipped cream. Combine whipping cream and honey in a large bowl and beat with an electric mixer until soft peaks form. Fold in an extra sprinkle of ground cardamom if desired.

When tart is completely cool, use the removable bottom to press it up and out of its mold. Slice and serve with honey whipped cream!