Put flour, butter, salt and 3 tablespoons of cold water in the bowl of the robot (or you can mix it by hand)
Stir a little. If a coca ball is not formed, add another tablespoon of water. Do not mix much, but only until the crust has formed. Remove the shell from the tub and wrap it in plastic wrap. Put it in the fridge for at least 30 minutes. When you have removed the crust from the fridge, preheat the oven to 190 C
Spread the crust with the rolling pin on the table given a little flour, until it is big enough to cover the tart tray.
Put the crust in the pan, pressing firmly on the curves on the edge. Prick his ass from place to place with a fork. Put baking paper on the bottom of the tart and fill it with beans. This way of baking the tart is called "blind" and is done so that the bottom of the tart does not swell and deform.
Bake the tart for 15 minutes at 180 C. Remove the paper and beans and bake the tart for another 10 minutes, until it turns golden.
During this time, prepare the filling: Keep some of the strawberries to decorate the tart. Pass the rest with a blender. Pass them through a thick sieve.
Mix the strawberry sauce with the sugar and raise it a little so that the sugar melts. Leave to cool until it reaches body temperature. Add gelatin and mix well until smooth.
Put the cottage cheese in the blender and pass it well. Cream. Mix.
Put the cheese-cream mixture in the strawberry sauce and mix well. Put the cream in the cold.
Take the tart crust out of the fridge and let it cool. Pour the strawberry cream into it and garnish with the preserved strawberries. Put the tart in the fridge until the next day.