Strawberry Philadelphia tart

Name: Strawberry Philadelphia tart
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 140 g Butter; 1 package (200 g) Butter biscuits; 300 g Double cream cream cheese (60 % fat in dry matter); 100 g Icing sugar; 2 TABLESPOONS Milk; 100 g unpeeled almonds; 600 g Strawberries; 500 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 1 TABLESPOON Sugar; 1/2 package red glaze; 1/8 l clear apple juice (or other fruit juice); 7-10 Tbsp Lemon balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

140 g Butter
1 package (200 g) Butter biscuits
300 g Double cream cream cheese (60 % fat in dry matter)
100 g Icing sugar
2 TABLESPOONS Milk
100 g unpeeled almonds
600 g Strawberries
500 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
1 TABLESPOON Sugar
1/2 package red glaze
1/8 l clear apple juice (or other fruit juice)
7-10 Tbsp Lemon balm

Directions

1
Melt the butter. Crumble the biscuits and mix with the liquid butter. Spread the mixture evenly on the bottom of a springform pan (26 cm Ø) and press down. Stir cream cheese, icing sugar and milk until smooth and spread on the biscuit base.
2
Grind the almonds and sprinkle them on the layer of fresh cheese. Put the cake in a cool place. Meanwhile wash the strawberries, dab dry, clean and cut in half. Whip the cream until stiff, adding vanillin sugar and cream firming agent.
3
Spread strawberries on the almond layer and cover with cream. Mix sugar and cake glaze in a small pot and stir with apple juice. Bring to the boil once while stirring and pour hot in strips onto the cream.
4
Put the cake in a cool place for 24 hours. Wash the remaining strawberries, dab dry and cut in half. Remove the cake from the springform pan shortly before serving and decorate with strawberries and lemon balm. Makes about 16 pieces.