Make the Tart Crust:

1. Prepare the Tart Crust:
   In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs (about 10-12 pulses).
2. Form the Dough:
   Add the egg yolk and pulse until combined. Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough starts to come together.
3. Chill the Dough:
   Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Blind Bake the Crust:
   Preheat your oven to 375°F (190°C). Roll the chilled dough out on a floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess around the edges. Line the tart shell with parchment paper and fill with pie weights or dried beans.
   Bake for 15 minutes, remove the parchment and weights, and bake for an additional 5-7 minutes until golden brown. Let the crust cool completely.

Prepare the Roasted Strawberries:

5. Roast the Strawberries:
   Preheat your oven to 350°F (175°C). In a bowl, toss the halved or quartered strawberries with honey or maple syrup, lemon juice, and vanilla extract. Spread them out on a baking sheet in a single layer.
6. Roast the Strawberries:
   Roast the strawberries in the oven for 20-25 minutes, or until soft and caramelized, stirring halfway through. Remove from the oven and set aside to cool slightly.

Make the Ricotta Filling:

7. Prepare the Ricotta Filling:
   In a large bowl, whisk together the ricotta cheese, mascarpone (if using), powdered sugar, vanilla extract, and lemon zest until smooth. Add the eggs one at a time, whisking well after each addition, followed by the heavy cream. Mix until the filling is completely smooth and well-combined.
8. Assemble the Tart:
   Pour the ricotta filling into the cooled tart shell, smoothing the top with a spatula. Bake at 350°F (175°C) for 25-30 minutes, or until the filling is set and slightly golden around the edges. It should have a slight jiggle in the center.
9. Cool and Chill:
   Let the tart cool to room temperature. Once cooled, refrigerate the tart for at least 1 hour to allow the filling to firm up.

Serve the Tart:

10. Top with Roasted Strawberries:
    Before serving, top the chilled ricotta tart with the roasted strawberries, arranging them in an even layer on top of the filling.
11. Garnish (optional):
    Garnish with a little fresh mint, extra lemon zest, or a dusting of powdered sugar if desired.