for 12 pieces

Tart base

100 g	butter
220 g	butter biscuit (e.g. lemon shortbread)
100 g	shelled ground almonds

Strawberries

500 g

strawberries

180 g	plain yoghurt
3 tbsp	sugar
1 parcel	vanilla sugar

Tart

4 leaf	gelatine
1 dl	full cream

How it's done

Tart base

Melt the butter in a pan, allow to cool slightly. Finely crush the biscuits in a plastic bag using a rolling pin, set aside 2 tbsp. Place the remaining biscuits in a bowl with the almonds, add the butter, mix.

Spread the biscuit mixture over the base of the prepared tin, press down well with the bottom of a glass or the back of a spoon, press down with your fingers around the edges and pull up the sides a little, cover and chill.

Strawberries

Set aside 100 g of the strawberries for decoration. Cut the remaining strawberries into pieces, place in a measuring cup, puree.

Pass the strawberries through a sieve into a bowl. Add the yoghurt, sugar and vanilla sugar, combine.

Tart

Soak the gelatine in cold water for approx. 5 mins. Heat up 3 tbsp of the strawberry mixture in a small pan. Drain the gelatine, add, dissolve and immediately mix thoroughly with the rest of the mixture. Whip the cream until stiff and fold in carefully, spread over the tart base, smooth down, cover and chill for approx. 4 hrs.

To decorate

Cut the reserved strawberries in half, arrange on top of the tart along with the reserved biscuits.

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