Spring dessert

700 g strawberries
For the sweet shortcrust pastry
125 g sugar
1 egg
250 g flour
100 g melted butter
lime zeste
For the filling
250 g ricotta
40 g sugar
2 tablespoons pistachio powder (optional)
1/2 lime zeste
Mix the pastry ingredients to form the pastry
Let it rest in the fridge for 30 minutes (optional)
Spread it and move it in a baking tray. It will come off but you can form it straight in the tray.
Put it back in the fridge for 30 minutes (optional)
Add beans or weights on a baking paper on top of the tart
Cook in preheated oven at 180C for 20 minutes
Remove the weights and baking paper, brush with a yolk and cook again for 3 minutes
Mix the filling ingredients. Keep one tablespoon of pistachio powder
Add them on the cooked pastry after it has cool down
Add the strawberries
Sprinkle pistachio powder before serving