Add the ricotta, cream and honey to a bowl, and beat well until smooth and fully combined. Spoon the mixture into the pastry cases, and gently smooth it over with the back of the spoon.
Cut the strawberries and kiwi fruit into thin slices, and alternate them around the top of the tarts. Fill any gaps with the fresh blueberries.
Store in the fridge for up to a couple of days. Dust with icing sugar before serving, if desired.