Ingredients
12 full-sized graham crackers
4 tablespoons granulated sugar, divided
6 tablespoons unsalted butter, melted
1 pound of strawberries, washed and hulled
2 teaspoons minced fresh Freeman Herbs Organic mint
1 tablespoons lemon juice
1 cup whole-fat ricotta cheese
2 tablespoons honey
Directions
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 the 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.)
Enjoy!