Ingredients
- 1 tart shell
- 250 g 30% cream
- 150 g Lauretta filling strawberry 50%
- 200 g Lauretta filling vanilla flavored
- 100 g smooth farmer's cheese
- 250–300 g fresh strawberries
- 150 g Cristalli neutral flavored decorative gel
- 100 g non-tempered white chocolate
- 8 g gelatin
- 100 g boiling water
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Preparation
- Melt the white chocolate. Brush it over the bottom and sides of the tart shell to create a moisture barrier between the crust and the cream filling. Spread 150 g of Lauretta filling strawberry 50% over the chocolate layer.
- Dissolve 8 g of gelatin in boiling water. Whip the 30% cream to about three-quarters stiffness. In a mixer bowl, combine the Lauretta filling vanilla flavored with the farmer's cheese. At a low speed, gradually add the whipped cream and the gelatin. Pour the mixture over the strawberry layer.
- Wash and slice the strawberries. Arrange them on top, starting from the outer edge. Chill the tart in the refrigerator for 30 minutes.
- Heat the Cristalli decorative gel to about 90°C. Brush it over the fruit and set aside to cool.
