Ricotta and strawberry crumble tart

An easy, refreshing, successful recipe from Misya. Info, lighter than the earlier version containing pastry cream.
INGREDIENTS: double batch for a 30 cm tin; halve for a 22 cm tin
500 g flour
180 g butter
240 g sugar
1 sachet baking powder
2 eggs
Grated zest of 1 lemon
FILLING
500 g ricotta
200 g icing sugar
400 g strawberries

In a hurry, I used a processor, though hand mixing works. I put flour in the bladed processor.

Then sugar.

Then cold diced butter.

Then eggs.

Then baking powder.

Then lemon zest.

I process briefly to crumbs.

I briefly finish by hand in a bowl so butter is combined.

I line a 30 cm tin with parchment.

I press half the crumbs into the base without gaps.

I put ricotta in a bowl.

Then icing sugar.

I whisk thoroughly.

I wash, dry and chop strawberries.

I fold into cream with a spatula.

I spread over the base, leaving a centimetre rim.

I crumble remaining dough over all filling and lightly press.

I bake at 180°C for 30 minutes, covering with foil if overly coloured, then cool and dust with icing sugar.