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COAT the spring form with butter and cover the bottom with parchment paper. CRUMBLE the cookies until they're very fine. You can use a zip-lock bag with a rolling pin to do this or use a food processor.
MELT 150 gram butter and mix with the cookie crumbs. Add the crumbs into the springform and press downwards to create a firm pie crust and refrigerate until the filling is ready.
CREATE a strawberry puree by adding 225 frozen strawberries to the blender and mix until smooth. ADD strawberry puree, quark, 4 tablespoons white caster sugar, and zest of 1 lemon to a large bowl.
HEAT the juice of 1 lemon in a small saucepan and fill a bowl with cold water. Add the gelatin leaves to the cold water and let them become soft.
DISSOLVE the gelatin into the warm lemon juice and let it cool off shortly. Meanwhile, WHIP up the cream and add the whipped cream carefully to the quark mixture.
MIX the gelatin mixture into the quark. CLEAN a small handful of fresh strawberries and divide them over the cookie crust, this way you'll find some more strawberries while cutting the pie.
DIVIDE the quark mixture over the springform and make sure the surface is as flat as possible. Refrigerate for at least 3 hours. After about 2 hours, you can start with the strawberry layer to go on top of the tart.
HEAT about 100 gram frozen strawberries, 1 tablespoon sugar, and 75 ml water in a small saucepan. Let it cook for a few minutes and create a smooth puree using an immersion blender.
MIX cornstarch with 25 ml of water and add it to the strawberry mixture. Let it cook a few minutes more and let it cool off for about 15 minutes. POUR it on top of the tart and refrigerate until firm.
The strawberry topping will be a bit runny, we like the effect of it when you cut the tart into pieces. CLEAN the rest of the strawberries and divide over the tart. Garnish with basil cress and enjoy!