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Baked Lemon Ricotta Tart With Strawberries

A rich and creamy baked citrus tart, typical of pre-1950s english cuisine before australian cooking was changed forever by european then asian migrants. i've posted this recipe which i found in the 2005 october edition of the cooking magazine 'australian good taste' for the 2005 zaar world tour. this recipe includes the making of a rich pastry crust. if you have too little time to make the biscuit-pastry crust and use a bought pastry, the preparation time specified below will be reduced to 5-10 minutes. the preparation and cooking times provided do not include resting and cooling times.

Steps

Preheat the oven to 200c , place the flour , butter , sugar and salt in the bowl of the food processor and , using the chopping blade , process until the mixture resembles fine breadcrumbs.
Add the egg yolks and water and process until the dough starts to come together , turn onto a lightly floured surface and knead lightly until smooth.
Shape into a disc and cover with plastic wrap.
And place in the fridge for 20 minutes to rest.
Roll out the pastry on a lightly floured surface to a 3mm-thick disc , and line a lightly greased 25cm-base fluted tart tin , with a removable base , with pastry and trim any excess.
Place in the fridge for 30 minutes to rest.
Cover the pastry base with baking powder and fill with pastry weights , rice or dried beans.
And bake in the oven for 15 minutes.
Remove the paper and weights , rice or dried beans and bake for a further 10-12 minutes or until golden , remove from the oven and reduce the oven temperature to 190c.
Place the ricotta , sugar , e.

Ingredients

plain flour, unsalted butter, caster sugar, salt, egg yolks, ice water, fresh ricotta, egg, lemon rind, fresh lemon juice, powdered sugar icing, strawberries