For the Crust:

1. Preheat the oven to 375 degrees.
2. In a medium bowl, combine the cookie or graham cracker crumbs with the melted butter.
3. Press the crust mixture into a 10-inch tart pan with a removable bottom.
4. Place the tart pan onto a baking sheet and bake until the crust is a golden color, about 10 minutes.
5. Transfer the tart to a wire rack to cool while you make the filling (the crust can be cool or warm when you fill it but not hot). But leave the baking sheet in the oven.

For the Filling:

1. Beat together the crème fraîche, goat cheese, 2 egg yolks, and 1/3 cup sugar with an electric mixer filled with a paddle or whisk attachment until smooth.
2. In a separate bowl, beat the egg whites with an electric mixer fitted with a whisk attachment until slightly frothy, about 1 minute. Add the 1 tablespoon sugar and continue to beat until medium-stiff peaks form.
3. Gently fold the egg whites into the cheese mixture. And then add the mixture to the tart shell.
4. Carefully place the filled tart shell onto the hot baking sheet and bake until the center of the tart barely jiggles, about 25-30 minutes. 
5. If the top of the tart is browning too much before the tart is finished baking, add a foil tent to the top of the tart.
6. Remove the tart from the oven and place it onto a wire rack to cool completely. Then refrigerate for 2 hours or more before serving.
7. When you are ready to eat, top the tart with the fruit or toppings of your choice. Add a drizzle of honey, if desired.