Directions:

In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well and set aside.

Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Stir filling again; pour over hot crust. Bake an additional 25-30 minutes or until top is begins to brown. Cool completely. To serve, arrange raspberries on top of tart. Run knife around edge of tart; remove sides of pan. Cut into wedges.