Method
Prepare the pate brisee and blind bake in a flan tin. Allow to cool. Hull the strawberries. Blend the cream and ricotta cheeses in a bowl along with the icing sugar. Crush half of the strawberries into the creamed cheese, fold in gently. Spread into the cooled pastry case and chill for at least an hour. Slice the remaining fruits and arrange on the top of the tart. Crumble the Amaretti biscuits over the top. Serve.
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