Philadelphia strawberry tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt butter in a pot. Remove from the heat and let it cool down a little. Fill the biscuits into a large freezer bag and crumble them coarsely with a dough roll. Mix cookie crumbs and butter well. Grease a springform pan (26 cm Ø) with oil. Put the crumbs into the tin, press them firmly to a smooth base, pressing a small rim. Put the base in a cool place for about 30 minutes.

2. 2

   Soak 5 sheets of gelatine in cold water. Wash and clean the strawberries, cut 500 g of them into large pieces, puree with 1 teaspoon of sugar and cut 300 g into small cubes. Mix cream cheese and 100 g sugar. Squeeze 4 sheets of gelatine, dissolve and stir in 3 tbsp. cream cheese cream, then stir into the remaining cream. Whip cream until stiff and fold into the cream

3. 3

   Squeeze 1 sheet of gelatine, dissolve and mix with 100 g strawberry puree. Put about half of the cream into the springform pan. Spread 50 g puree on top and fold in loosely with a fork. Add the rest of the cream and the remaining puree and also marble with a fork. Chill for about 2 hours.

4. 4

   Soak 5 sheets of gelatine in cold water. Squeeze the gelatine, dissolve and mix with the rest of the strawberry puree. Spread the strawberry cubes on the cake, pour the strawberry puree over them and chill for another 2 hours. Remove the cake from the tin and cut into pieces

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
440 kcal

CARBS
22 g

FATS
36 g

PROTEINS
7 g