Instructions: Preheat oven to 190c/375f/Gas 5.

1 Chop six mint leaves very finely. Beat the ricotta cheese to soften, beat in the eggs, Pernod, mint and sugar. Fill the case with the ricotta mix.

Bake for 20-30 minutes until set. When almost done, warm the honey slightly.

2 Remove the cheesecake, brush the honey over the pastry edge and centre of the tart, and decorate with the remaining mint leaves. Serve warm or cold, accompanied by the sauce.

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