Episode 1 Cream tart with strawberries

The speaker shares a recipe for a cream tart with strawberries as a substitute for cake for their mother's birthday. They emphasize the importance of marinating the strawberries for at least two hours and letting the cake rest for five hours before cutting. The ingredients include strawberries, sugar, gelatin, whipped cream, cookies, and butter. The process involves macerating the strawberries, making a cookie base, preparing a gelatin mixture, and combining it with whipped cream. The cake is then chilled for 5-7 hours and decorated with strawberries before serving. Hi everyone, welcome to the first episode of this project where together we are going to express something new. For today I would like to share a receipt that was my favorite for the month of May. This is because it is my mother's birthday and instead of eating cake we add this. It is very simple and the only thing to consider is the red spice, so cream tart with strawberries. Its combination of flavors is a sure hit when combined with a creamy cream with the acidity of the seasonal fruit in a single recipe. Perfect to enjoy during the spring. I want to mention that we must take into account that before stirring we must prepare and marinate the strawberries for at least two hours and once the cake is done it must rest for another five hours to be able to cut it without spoiling it. The ingredients we need 300 grams of strawberries, 50 grams of sugar, 7 sheets of neutral gelatin, 1 liter of very cold whipped cream, 200 grams of sugar, 150 grams of cookies, 100 grams of butter, and 100 grams of strawberries to decorate. Begin by removing the stem from the strawberries, reserve it for the filling, transfer them to a bowl and cover them with the sugar, seal it so that they are all impregnated, let the strawberries macerate for at least two hours so that they release part of the water. You can also prepare them the day before and let them macerate overnight to intensify the flavor. To make the cookie base, crush the cookies in a food processor until you get a sandy texture, add the melted butter and mix well, making sure there are no large lumps. Once ready, cover and remove a bowl mold with baking paper and add the biscuit mixture on the base. Press with the bottom of a glass to make it compact and smooth. We continue with the pot, the sheets of neutral gelatin in cold water and let them hydrate for about 5-7 minutes. Meanwhile, pass the macerated strawberries through a strainer and reserve both the strawberries and the liquid. In a pan over heat, add 100 ml of the liquid cream and the juice of the strawberries, drain the gelatin and also add it to the pan, continue to stir with the rolls, heat without breaking to avoid, until the gelatin is complemented, dissolve it, once dissolved, remove the saucepan from the heat and reserve. In a large bowl, add the rest of the cream along with the sugar, beat with the mixture until the cream takes consistency, a very simple trick to know that is ready is to see that the lines of the mixture remain marked. Add the macerated strawberries to the gelatin mixture in the saucepan and stir, add this mixture to the bowl of the whipped cream. Mix with soft and enveloping movements to prevent the texture of the cream from fading at the same that the gelatin and strawberries are well distributed in it, pour the dough into the mold on the cookie space, smooth the surface and place in the fridge for at least 5-7 hours. Once the cake is ready, take it out of the mold being careful not to break it, remove the baking paper and don't worry if the edges have become irregular, since we decorate it we will cover it with strawberries and ready to enjoy, bye!