Strawberry cheese tart

1. Mix together the biscuits and melted butter and press over the base of a 20 cm springform tin. Set aside in the fridge.
2. FILLING: Mix together the lemon juice, berry juice and gelatine in a small bowl. Leave to soak for five minutes. Heat on LOW in the microwave, until melted. Cool slightly.
3. Beat together the cheese, yoghurt and syrup, until smooth. Stir a little of this mixture into the gelatine mixture, then stir into the remaining cheese mixture until well combined.
4. Whisk the egg whites until stiff and fold into the cheese mixture. Pour over the prepared crust and leave to set in the fridge.
5. SAUCE: Drain the strawberries and place the liquid along with the sugar and rosé wine into a saucepan. Bring to the boil and boil for five minutes. Mix a little cold water with the cornflour. Add a little of
the hot liquid to the cornflour mixture, then stir into the remaining hot liquid. Stir until sauce thickens.
6. Add strawberries and continue to cook for a further two minutes. Remove from the heat, cool and chill until ready to serve.
7. Serve the tart sliced and drizzled with spoonfuls of strawberry sauce along with a glass of well-chilled rosé wine.