Combine the flour, powdered sugar, lemon zest, and salt in a large mixing bowl.

Add the cold butter cubes and rub into the flour mixture with your fingertips until the texture resembles coarse breadcrumbs.

Add the egg yolks and mix until the dough just comes together. Add 1 tbsp cold water only if the dough feels too dry.

Shape into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.

Heat the oven to 180 C / 355 F.

Roll the chilled dough on a lightly floured surface to a 3 mm thickness, large enough to line a 9-inch (23 cm) loose-bottomed tart tin.

Lift the dough into the tin, press it gently into the sides, and trim the excess flush with the rim. Prick the base all over with a fork.

Chill the lined tin in the fridge for 15 minutes. Then line the pastry shell with baking paper and fill with baking weights or dried beans.

Blind-bake for 15 minutes, until the edges are pale gold. Remove the paper and weights, then bake for a further 8 to 10 minutes until the base looks dry and very lightly colored.

Remove from the oven and cool completely in the tin before filling.

Place the drained ricotta in a mixing bowl with the powdered sugar, lemon zest, vanilla extract, and honey.

Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the filling is smooth and slightly fluffy. Add the heavy cream if using and mix briefly.

Taste and adjust sweetness with an extra teaspoon of honey if needed.

Spoon the ricotta filling into the cooled pastry shell and smooth the surface with a small offset spatula or the back of a spoon.

Refrigerate the filled tart for at least 1 hour until the filling is firm to the touch.

Arrange the sliced strawberries over the filling in a single overlapping layer.

Brush the strawberries with warmed honey or strained apricot jam until lightly glossed.

Unmold the tart carefully, slice into 8 wedges, and serve cold.