1 1/2 cups honey
3 tablespoons butter
2 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 (2.5 ounce) package orange flavored Jell-O
1 (8 ounce) package white chocolate chips
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumbs
2 cups graham cracker crusts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.
In a large bowl, mix honey, butter, eggs, milk, vanilla extract and cream cheese. Stir until well blended. Spread mixture into prepared pans.
Bake 20 minutes, or until toothpick inserted into center of each pan comes out clean. Cool completely. Roll tarts in egg yolks, leaving 1/2 inch ring around top of tart. Cut tart into 12 strips. Wrap in waxed paper and refrigerate 1 hour or more for storage.
Frost cooled tart with whipped topping. For ice cream filling, whip cream until stiff peaks form. Mix in chocolate chips. Strain custard through a strainer, and sprinkle frosting over top of tart. Refrigerate for 1 hour or until set. Cut into 4 pieces. Serve frozen in tart shells.