Strawberry, ricotta and pistachio tart

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

1. Mix the pastry ingredients to form the pastry

2. Let it rest in the fridge for 30 minutes (optional)

3. Spread it and move it in a baking tray. It will come off but you can form it straight in the tray.

4. Put it back in the fridge for 30 minutes (optional)

5. Add beans or weights on a baking paper on top of the tart

6. Cook in preheated oven at 180C for 20 minutes

7. Remove the weights and baking paper, brush with a yolk and cook again for 3 minutes

8. Mix the filling ingredients. Keep one tablespoon of pistachio powder

9. Add them on the cooked pastry after it has cool down

10. Add the strawberries

11. Sprinkle pistachio powder before serving