Strawberry, ricotta and white chocolate tart

Place all the biscuits in a large ziplock bag and seal it tightly, then crush the biscuits by bashing them with a rolling pin (or you could use a food processor). Transfer to a bowl and mix well with the melted butter. Press into the sides and base of a 25cm loose-bottomed tart tin, then press down with the back of a spoon to smooth it out.

Chill in the fridge for 30 minutes.

To make the filling, beat the ricotta and 115g of icing sugar until smooth, then fold in the orange juice, the chopped white chocolate and half the chopped pistachios.

Spoon into the chilled tart base, then put back in the fridge and chill for four hours.

Half an hour before serving, mix the strawberries with the remaining tablespoon of icing sugar and the orange zest.

Transfer the tart to a serving platter, then pile on the strawberries. Top with the grated white chocolate and the remaining chopped pistachios.