120g unsalted butter, melted, plus extra, to grease
250g gingernut biscuits
2 Tbsp roast coconut chips (from the nut section of supermarkets)
2 tsp gelatine powder
125ml thickened cream
1 Tbsp caster sugar
¹⁄³ cup classic honey, plus extra 1 Tbsp
1 cup smooth ricotta
Pulp of 2 passionfruits
125g punnet blueberries
Grease base and side of a 22cm round springform tin, then line base and side with baking paper. Put biscuits and coconut in the bowl of a food processor and process until finely chopped. Pour in melted butter and process until combined.
Transfer to prepared tin and firmly press crumbs to evenly coat base and 3cm up the sides. Freeze for 15 minutes to set.
Meanwhile, put 2 Tbsp water in a jug. Stir in gelatine then set aside for 5 minutes.
Put milk, cream and sugar in a medium saucepan over a medium heat. Cook, stirring occasionally, until mixture just comes to the boil. Remove from heat.
Stir in gelatine mixture until dissolved.
Stir in honey until combined.
Put ricotta in a large bowl and pour in warm milk mixture, whisking until smooth. Strain through a fine sieve into a large jug.
Pour strained ricotta mixture into chilled tart shell. Refrigerate for 6 hours to set.
Combine passionfruit pulp and extra honey in a small bowl. To serve, drizzle tart with passionfruit mixture and scatter with blueberries.