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.)