Strawberry chocolate tart

Ingredients for 1 servings:

• 150 g Oreo cookies
• 50 g butter
• 250 g double cream cheese
• 150 g natural yogurt
• 1 sachet gelatin powder, vegetarian
• 2 tbsp lemon juice
• 100 ml water
• 35 g sugar
• 200 g strawberries
• 50 g white chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for 12 pieces

Line a 12-hole muffin tin with baking paper cases. Crumble the Oreos as finely as possible in a blender or similar, melt the butter, and mix both together. Spoon the mixture into the cases and press it firmly into the bottom and sides with a spoon. Depending on how thick you want the crust, press it a little higher or lower along the edges. A higher edge is more practical for eating by hand. Chill the cake layers. Mix the cream cheese with the yogurt and lemon juice. Wash the strawberries, remove the green parts, and set a few aside for topping—one or half per cake, depending on the size. Chop the remaining strawberries. In a saucepan, dissolve the vegetarian gelatin in the water, then add the sugar and bring the mixture to a boil briefly, stirring constantly. Stir the gelling mixture into the cream cheese mixture. Finally, add the chopped strawberries and mix them in. Spread the cream mixture evenly over the cake layers, place one or half a strawberry on top of each layer, and chill. Melt the chocolate in a double boiler or microwave and spoon a dollop onto each cake. Chill the cakes for at least 2 hours and only remove from the refrigerator shortly before serving.