Lemon, Cheese and Color Fruit Tart

• For: 6 servings
• Time: 105 minutes

Filling
½ kilo Philadelphia cheese
200 grs sugar
4 eggs
3 grated lemons
1 lemon extract
300 ml skimmed milk
6 tbsps water
30 grs jell-o
Skimmed milk
Raspberries, blackberries, strawberries

Preparation:

1. Mash the cookies with a roller until they are powder.
2. Knead them with the soft butter, the sugar, the grated lemon and the lemon extract.
3. Butter a 26 cm in diameter mold and wrap the base with the cookie paste and cook in the oven for 15 minutes.
4. Let it cool off and beat the cheese with the egg yolks, ½ of the sugar and the lemon peel until you have a thick cream.
5. Add the skimmed milk.
6. Soak the jell-o in water for ½ hour, strain it and dissolve it in the water on the fire.
7. Let it cool off and mix with the cheese cream.
8. Place in the fridge for a while for it to get its consistency.
9. On the meantime beat the egg whites with the rest of the sugar until stiff and mix it with the previous mix carefully and add the grated lemon.
10. Fill the mold and level the surface.
11. Place in the fridge for 3 or 4 hours.
12. To remove from mold, use a hot knife to separate the sides of the mold from the preparation.
13. Un-stick the bottom and place on a tray.
14. Wash the fruit and place on the surface, decorate with skimmed milk.