1

Preheat oven to 200°C. Lightly spray four 8cm (base measurement) fluted tart tins with removable bases with oil.

2

Cut each filo sheet in half lengthways. Cut each length crossways into 3 squares. Combine the pistachio, hazelnut, walnut, sugar and cinnamon in a bowl.

3

Place 1 filo square on a clean work surface. Lightly spray with oil. Sprinkle with a little of the nut mixture. Continue layering with another 5 filo squares and a little more nut mixture, turning the filo squares slightly to form a star shape. Line 1 prepared tin with the filo stack. Repeat with the remaining filo and nut mixture to make another 3 pastry cases. Place the tins on a baking tray. Bake for 10 minutes or until golden brown and crisp. Set aside to cool.

4

Combine the ricotta and half the honey in a bowl. Divide the ricotta mixture among the pastry cases. Top with the strawberry and drizzle with remaining honey to serve.