Ricotta and Strawberry Tart

Pastry dough: grind the cookies in a blender until finely ground

Place in a bowl and mix with your fingers, mashing with the butter and cornstarch to form a cohesive mixture

Line the bottom and sides of a tart pan with the pastry and bake in a medium-temperature oven for 10 minutes

Let cool completely

Filling: hydrate the gelatin by soaking it in water for 5 minutes

Then, dissolve the gelatin in a double boiler or microwave-safe bowl. Reserve

Purée the strawberries in a blender until smooth. Reserve

Mix the ricotta cheese with the milk and add the dissolved gelatin

Mix well to combine

Add the cornstarch and strawberry purée, mixing until uniform

Refrigerate for 6 hours

Unmold and garnish with additional strawberries.