Strawberry, ricotta and pastry cream crumble tart

INGREDIENTS
PASTRY
220 g flour
100 g butter
120 g sugar
1 egg
1 sachet baking powder
FILLING
350 g pastry cream
250 g ricotta
50 g icing sugar
8/10 strawberries
PASTRY CREAM
250 ml milk
3 yolks
25 g flour or cornflour
75 g sugar
1 vanilla pod

I make classic pastry cream: mix yolks and sugar, add flour and vanilla seeds, thin with hot milk and boil in a saucepan, stirring. Once thickening, cook a couple of minutes, remove and cool covered with film touching the cream.
For pastry, I sift baking powder into flour in a bowl.

I add egg and diced butter.

I work by hand.

It should combine but remain crumbly; set aside.

I put ricotta and icing sugar in a bowl.

I thoroughly mix in cold pastry cream.

I dice strawberries.

I add to cream.

I gently mix.

I line a 22 cm tin with parchment and firmly press half the pastry into the base.

I add cream.

I level.

I crumble remaining dough across the whole cream surface.

I bake at 170°C for 25/30 minutes, covering with foil if overly coloured. Once cold, remove and dust with icing sugar.