No-bake strawberry tarts

Ingredients for 4 servings:

• 55 g ladyfingers
• 40 g butter
• 1 tbsp white chocolate
• 350 g strawberries
• 150 g cream cheese
• 100 g natural yogurt or strawberry yogurt
• 1 tbsp lemon juice
• 25 g sugar
• 1 sachet of Gelatinefix
• e.g. chocolate sprinkles or chocolate shavings

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Place the sponge fingers in a freezer bag and finely crumble with a rolling pin or a large bottle. Melt the butter in a saucepan and mix with the crumbles and grated chocolate (you can omit the chocolate if you don’t have any on hand). Divide the mixture between 4 dessert rings, each about 6 cm in diameter, press down firmly, and refrigerate. Wash and remove the strawberries, reserving a few good ones. Puree 100 g and halve the remaining strawberries (don’t use too large ones, otherwise they’ll stick up). Beat the cream cheese with yogurt and lemon juice with a hand mixer until smooth, then mix in the strawberry puree. Sprinkle in the sugar and finally the gelatin fix while stirring. For an especially intense strawberry flavor, you can also mix finely chopped strawberries into the cream cheese mixture. Place the halved strawberries, cut-side out, on the edge of the dessert rings and fill the rings with the cream cheese mixture. Refrigerate the tarts for 3 hours. Then, run a long knife dipped in hot water around the rings and lift them off. (If you have a suitable stamp, simply gently push the cakes through from the bottom.) Sprinkle the cakes with chocolate sprinkles or chocolate shavings. Place the remaining whole, halved, or thirded strawberries on top. Note: If no children are present, the strawberries can be marinated in elderflower liqueur beforehand.