Melt butter in a small saucepan. Line a 20cm (8in) pie dish or tart case with foil or baking (parchment) paper.

Whizz almonds in your food processor until it looks like bread crumbs. You want a few little chunks. Add the melted butter and whizz again until combined.

Scoop almond mixture into the lined pie dish and use your fingers and a spoon to spread evenly over the base and sides. Freeze for at least 20 minutes. You just want the butter to solidify to set the base.

While the base is chilling, mix stevia, the scraped seeds from your vanilla bean (if using) into the ricotta. Keep the vanilla bean for another use. Taste and adjust sweetness if needed.

When you’re ready to serve, spread ricotta into your base. Pile berries into the center and let everyone admire before you cut into wedges.