INGREDIENTS
For the base:
300 g (2 ⅓ cup) all-purpose flour
100 g (¾ cup) powdered sugar
5 g (1 tbsp) baking powder
2 g (¼ tsp) vanilla powder
160g (3/4 cup) cold butter
zest of 1 lemon
1 egg

For the filling:
360 g (1 ½ cups) ricotta
240 g (1 cup) yogurt
1 egg
100g (½ cup) sugar
5 ml (1 tsp) vanilla extract
zest 1 lemon
7-8 strawberries

METHOD
1. Preheat the oven to 180°C/350°F.
2. For the pastry whisk flour with baking powder, sugar, vanilla, and zest. Combine cold butter with flour mixture until crumbs form. Add an egg and mix well until the pastry comes into a ball. Wrap the pastry into a plastic wrap and chill for 30 minutes.
3. Meanwhile, prepare the filling by mixing all of the listed ingredients together.
4. Roll out ⅔ of the chilled pastry and layer it into the 27 cm baking pan. making sure to cover the bottom and the sides. Trim the excess.
5. Roll out the remaining pastry and cut it into strips. Layer them on top of the filling.
6. Bake for 40 minutes. Decorate with some powdered sugar.