in a food processor pulse flour, sugar and salt 4 or 5 times

add in cold butter pieces and pulse until flour resembles coarse meal

add water and pulse

dump dough into a bowl or on the counter and work it into a ball.

form disc, wrap in cling wrap and refrigerate for at least one hour or overnight

butter a 9 inch tart pan and dust with flour

on a lightly floured surface roll out the dough to a 12 inch circle

fit dough into tart pan pressing into the edges, and chill until firm (about 30 min)

Preheat oven to 400 F (200 C)

Line the tart pan with parchment with about an inch overhand and fill with pie weights (or dry beans)

bake for 10 minutes or until golden brown

remove parchment and weights, continue to bake until bottom of the crust is a pale golden color and edges are starting to brown (about 5 minutes more)

Cool shell on wire rack

reduce oven temp to 350 F(180 C)

in your mixer beat ricotta and mascarpone until smooth

add egg yolks, sugar, vanilla and lemon zest, mix until well combined

spread filling in cooled tart shell and bake for 35 minutes, rotating tart once during baking

Tart will be done when a tooth pick inserted in the center of the tart comes out clean

cool completely on wire rack

arrange sliced strawberries on the tart in concentric circles , dust the edges with confectioners sugar and remove from tart pan.

Prepare to amaze your guests!