Strawberry Philadelphia tart

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Spread the bottom of a springform pan (26 cm Ø) thinly with oil. Put the lady fingers in a freezer bag and crush them finely with a rolling pin. Melt butter, mix well with the crumbs and press evenly onto the bottom of the springform pan. Chill for approx. 45 minutes

2. 2

   Soak gelatine in cold water. Wash the strawberries, drain and clean them very well. Wash the lime hot, dab dry and finely grate the skin. Squeeze the lime (2-3 tbsp. juice). Place cream cheese, sugar, lime juice and zest in a bowl. Add buttermilk bit by bit and mix to a smooth, thin cream. Squeeze the gelatine, dissolve and stir approx. 3 tbsp. buttermilk cream into the gelatine. Then stir the gelatine mixture into the rest of the buttermilk cream. Chill for approx. 20 minutes

3. 3

   Line a plate with kitchen paper. Cut strawberries into thin slices and spread them on the kitchen paper. When the cream starts to gel, stir again and spread about 1/3 of the cream on the crumb base. Cover with 1/3 of the strawberries. Cut the rest of the cream in half, spread one half on the strawberries and cover with another third of the strawberry slices. Spread the rest of the cream on top and cover with the remaining strawberries. Chill the cake overnight

4. 4

   Use a knife to remove the cake from the edge of the springform pan, then from the base and lift it onto a cake plate. Cut the cake into pieces with a large, sharp knife

Nutrition Facts

KCAL
190 kcal

CARBS
17 g

FATS
11 g

PROTEINS
6 g