Strawberry and Ricotta Tarts

We rarely make these tarts at the Bakery due to their extremely short shelf-life. Although we assemble tarts three or four times daily, we realised this one was best eaten within 2 hours of being assembled, which is a shame, as it is so simple and perfect. The ricotta for this recipe needs to be quite dry. If the ricotta you have is soft and wet, leave it to drain overnight in the refrigerator in a sieve lined with a clean tea towel (dish towel). Figs also work particularly well in these ta