Strawberry and pawpaw tart with sweet ricotta and mint
( SERVES 4 )
- Preheat oven to 180C and lightly grease an oven tray. Lay the pastry on the tray and prick the base all over, bake for 10 to 15 minutes until golden, remove from the oven and cool.
- Mix the ricotta with the honey, cinnamon and vanilla and spread over the pastry.
- Hull the strawberries and slice. Halve the pawpaw, scoop out the seeds and discard, then scoop out the flesh and dice. Pile the fruit onto the tart and scatter with mint leaves.