John Myers
Ingredients for 1 servings:
- 25 ladyfingers, finely crumbled
- 130 g butter, melted
- 100 g chocolate, bitter, grated
- 400 g strawberries
- 250 g quark (cottage cheese) OR ricotta
- 10 ladyfingers, finely crumbled
- 250 g sour cream
- 150 g whipped cream
- 100 g sugar
- 6 sheets of gelatin
- 3 tbsp lemon juice
- 3 tbsp rum
- 1 pack of cake glaze, prepared according to instructions
- Pistachios, for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Mix the ladyfingers, chocolate, and butter in a bowl, then press the mixture evenly into the bottom of a prepared tart tin. For the filling, combine the ricotta (or curd cheese), sour cream, lemon juice, rum, and sugar. Dissolve the gelatin and stir into the mixture. Whip the cream until stiff and carefully fold it into the ricotta mixture along with the ladyfingers. Spread the filling over the tart base. Refrigerate the tart for a few hours. Wash and halve the strawberries, then stack them tightly over the tart and cover thinly with the tart jelly. Sprinkle with chopped pistachios.
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