Crumble flour, sugar and salt with small pieces of butter.
Add egg and knead to a dough.
Roll out and place in a tart form. (26 cm diameter)
For blind-baking: Place baking paper on short pastry and fill in with uncooked beans. (to keep pastry from rising)
Bake in preheated oven at 180° C for 15 minutes.
Bring milk to boil.
Add semolina, sugar and butter and stirr until it thickens.
Remove from fire, stirr in lemon zest and eggs.
Place semolina porridge on baked shortcrust.
Place in oven again at 180° C for about 25 to 30 minutes.
Leave to cool.
Soak gelatine in cold water.
Blend strawberries, sugar and lemon juice.
Desolve dropping wet gelatine on stove or microwave.
Mix liquid gelatine in strawberry puree.
Spread strawberry puree on semolina tart.
Leave to cool for some hours or over night.
Decorate with strawberries and mint leaves.
It works also with frozen strawberries. Defrost and continue as set out above.