Prepare the shortcrust pastry as usual and let it rest in the refrigerator for an hour before using it.
Roll it out and line a 20/22 cm tart pan and bake it blind (that is, prick the bottom with the prongs of a fork, place a sheet of baking paper on top and the ceramic spheres or dried legumes on top). Bake at 180° in a preheated oven for about 30 minutes, uncovering the last 5 minutes.
Soak the gelatine in cold water.
Wash and clean the strawberries. If you want to get little flowers, use cookie cutters. Cut the strawberry leftovers and about 200 g of strawberries (depending on how many you use for the decoration) into pieces and cook them with the juice and zest of a lime or lemon (only half), the sugar and a spoonful of water for about 10 minutes. Blend them, dilute the gelatine and leave to cool.
Lightly whip the cream with 1/2 tablespoon of icing sugar and mix it with the strawberry smoothie.
Pour it into the shortcrust pastry shell and place it in the fridge for an hour.
Decorate the cake with strawberry flowers or to your taste.
