Strawberry Ricotta Tart

Preheat the oven to 350°F (medium)

Prepare the crust: in a blender, blend the biscuit mix until it forms a dough

Transfer the dough to a medium bowl, add the melted butter and powdered sugar, and mix with your fingers until it forms a soft dough

Place the dough in a 9-inch springform pan

Use the back of a spoon to press the dough evenly around the pan

Use a knife to trim the edges of the crust, leaving it about 1 inch high

Bake the crust in the preheated oven until it is set (about 10 minutes)

Let it cool

Prepare the filling: in a small bowl, sprinkle the gelatin over the water and mix with a fork. Reserve

Blend the strawberries in a blender until they form a puree. Reserve

Melt the reserved gelatin in a water bath. Reserve

In a medium bowl, combine the milk, ricotta cheese, and melted butter, mixing until smooth

Add the reserved gelatin mixture and mix until combined

Add the powdered sugar and strawberry puree, mixing until well combined

Place the bowl in an ice bath and stir until the mixture reaches a consistency like raw egg white

Fill the cooled crust with this mixture, cover with plastic wrap or aluminum foil, and refrigerate until firm (about 2 hours)

Unmold onto a serving plate, decorate with sliced strawberries, and serve.