Ingredients:

• For the dough:
  150 g of 00 flour
  150 g of sugar
  2 eggs
  60 ml of seed oil
  1/2 glass of milk
  1/2 sachet of baking powder
• For the wet:
  300 g of strawberries
  2 lemons (juice)
  4 tablespoons of sugar
• For the cream:
  200 g of mascarpone
  250 g of cottage cheese
  150 g of sugar

Preparation:

1. Cut strawberries into a bowl and add lemon juice and sugar.
2. Leave to macerate for at least an hour.
3. Now prepare the base: whisk the eggs with the sugar, then add the oil and milk.
4. Combine yeast and flour, sift them and incorporate them into the dough a little at a time.
5. Mix until the mixture is smooth and homogeneous.
6. Pour it into a buttered and floured mould, then cook in a static oven at 180° degrees for 20-25 minutes.
7. For the mascarpone and sugar amalgam cream, finally add the sifted ricotta.
8. Fill the tart with the strawberries prepared earlier, then cover with the cream using a pastry bag.
9. Decorate with chopped pistachios and sliced strawberries.