Process flour, butter and icing sugar in a food processor until it has the consistency of breadcrumbs.
Add egg yolk and water, and process to combine until dough binds together. Gently knead only to bring mixture together. Wrap in cling wrap and refrigerate for 30 minutes.
Roll pastry until 4mm thick and press into a fluted tart tin with removable base. Cover with baking paper and rice/beans/baking beads, and bake for 10 minutes. Remove paper and then bake for a further 8 minutes or until golden.
Set aside to cool slightly, and reduce oven temperature to 180C.
While base is cooking, process La Casa Del Formaggio Ricotta, yoghurt, caster sugar, lime zest, lime juice and eggs with an electric mixer until smooth.
Pour into tart base and bake for 35 minutes or until just set.
Cool slightly and then refrigerate until completely cooled. Serve topped with berries and dust with icing sugar.