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Strawberry Mint Ricotta Tart

Updated: Aug 1

This delicious tart is a great treat for any occasion.

With sweet strawberries and the tang of ricotta, you can't go wrong with this dessert!


  • 12 full-sized graham crackers

  • 4 tbsp granulated sugar, divided

  • 6 tbsp unsalted butter, melted

  • 1 pound of strawberries, washed and hulled

  • 2 tsp minced fresh Freeman Herbs Organic mint

  • 1 tbsp lemon juice

  • 1 cup whole-fat ricotta cheese

  • 2 tbsp honey


preheat the oven to 375°F.

In a food processor, blitz the graham crackers until they are crumbs.

Stir in 2 tablespoons sugar, then mix in melted butter until the mixture looks like wet sand.

Press mixture into a 9-inch tart pan or pie plate.

Bake for 8-10 minutes.

Once finished, let the crust cool.

Meanwhile, mix the strawberries, remaining 2 tablespoons sugar, mint, and lemon juice in a bowl, and let stand for 20 minutes.

Stir honey into ricotta, then spread into prepared crust.

Pour strawberries and accumulated juices over the top. (Alternately, you can drain the juices into a saucepan and reduce until syrupy, then pour over the finished tart.)



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