Strawberry Tart
1 1/4 cups flour
1/2 cup ground almonds
2 tbsp sugar
1/2 tsp salt
1 stick butter
1 egg
1 tsp vanilla extract
1-2 tbsp ice water
refrigerate for 30 minutes
bake in a preheated 350 F (180C) for 15 minutes
bake for another 10 minutes
brush with beaten egg
bake for another 2 minutes
1 pound (500 g) ricotta cheese
1/2 cup powdered sugar
zest of 1 lemon
1 tbsp minced fresh mint
juice of 1 lemon and almond extract
brush with strawberry glaze
sprinkle chopped almonds on top