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.)