Cheese Cream Tart with Strawberries

(*) For a tart pan of 24 cm ø.

1. squeeze the ricotta in a dish. Stir butter until creamy.

2. finely crumble the sponge cake, stir into the butter, line the tart pan with it and leave to cool.

3. mix ricotta, heavy cream cheese and sour cream or crème fraiche until smooth. Finely grate lemon zest and stir into cheese cream with powdered sugar. Flavor with a little Grand Marnier. 4.

Fill the cooled tart base with the cream and spread the prepared strawberries evenly on top. 5.

5. decorate with woodruff leaves.

Tip: You can vary this dessert according to the season with fruits of the season.

If the cream seems too liquid, thicken it with Biobin.

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