This fresh tart is a bright welcome for any spring occasion.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 8servings
Ingredients
12full-size graham crackers
4tablespoonsgranulated sugardivided
6tablespoonsunsaltedmelted
1poundstrawberrieswashed and hulled
2teaspoonsminced fresh mint
1tablespoonlemon juice
1cupwhole-fat ricotta cheese
2tablespoonshoney
Instructions
Preheat oven to 375°F.
In a food processor (or using a bowl and the bottom of a glass), blitz the graham crackers until they are crumbs. Stir in 2 tablespoons sugar, then mix in melted butter until mixture looks like wet sand.
Press mixture into a 9-inch tart pan or pie plate. Bake for 8-10 minutes. Let cool.
Meanwhile, in a bowl mix together strawberries, remaining 2 tablespoons sugar, mint, and lemon juice. Let stand 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.)