First prepare the pastry by working all the ingredients together in a bowl until you get a smooth dough.
Cover with plastic wrap and let it rest for 30 minutes in the fridge.
Take the pastry again and roll it out in a 3-4 mm thick sheet, then roll it into the buttered and floured mold.
Level the edges and prick the bottom with a fork, then proceed with the cooking in white: cover with parchment paper and fill with the appropriate ceramic spheres, as I did, or with dried vegetables. Cook for about 12 minutes in a convection oven preheated to 180 ° C. Remove the parchment paper and the beads and cook for another 5 minutes before removing from the oven.
Let it cool.
Meanwhile wash the strawberries, clean them and cut them into pieces. Set aside a little for the garnish.
Put the isinglass in water.
Whisk the strawberries with the icing sugar.
Add sugar and starch and melt with prosecco, then cook over low heat for a few minutes to thicken.
Remove from the heat, add the isinglass after squeezing it gently and let it dissolve, then let it cool.
Whip the cold cold cream.
Gently stir in the strawberry cream smoothie. United, if you want a stronger color, even the food coloring.
Finally add the cream, now warm.
Pour the stuffing into the cold pastry shell, level well and decorate with the strawberries set aside.
Let the tart rest in the fridge for at least a couple of hours.
Your strawberry and prosecco tart is now ready to be served.
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