Grease a 25cm (3.5cm deep) round loose-based fluted tart pan.

Place flour, butter, ¼ cup sugar and pistachio in a food processor and process until mixture resembles breadcrumbs. Whisk egg and 1 tbsp cold water in a small bowl. While motor is running, slowly add egg mixture to flour mixture. Process until mixture starts to come together. Transfer to a lightly floured surface and gently knead until smooth. Shape dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes to rest.

Meanwhile, using an electric mixer, whisk cream until stiff peaks form. Transfer to a bowl and refrigerate until needed. Using an electric mixer, whisk ricotta, mascarpone, remaining sugar, vanilla and cinnamon until combined. Using a spatula, gently fold the cream mixture and choc chips into ricotta mixture. Refrigerate until needed.

Preheat oven to 200°C/180°C fan forced. Meanwhile, roll pastry out between 2 sheets of baking paper to a 30cm circle. Line pan with pastry, trimming any excess. Prick base several times with a fork, then refrigerate for 15 mins to rest. Remove pan from fridge and line with baking paper, fill with pastry weights or uncooked rice then bake for 10 minutes. Remove weights or rice and baking paper, then bake for a further 12 minutes or until base is golden. Allow to cool completely in pan.

Spoon ricotta mixture into tart case and spread out evenly with back of a spoon. Refrigerate for 30 mins. Arrange strawberries on tart. Serve