150 g white chocolate
250 ml double cream
20 ml Cointreau (optional)
400 ml plain flour
2 tbsp Dansukker Icing Sugar
150 g butter or margarine, at room temperature
Break the chocolate into pieces and put it in a saucepan with the cream and liqueur. Melt over a low heat, making sure the chocolate doesn’t catch or burn on the base of the pan. Put in the refrigerator to cool.
Combine the ingredients for the pastry. If it’s too crumbly to hold its shape, add a few drops of water. Roll the pastry into a ball, put it in a plastic bag and refrigerate for at least 30 minutes. Press the pastry into a greased pie dish about 25 cm in diameter. Prick the base with a fork. Bake in the centre of the oven for about 25 minutes at 175 °C. Remove the pastry case from the oven and set aside to cool.
Remove the chocolate cream from the refrigerator and beat it with an electric whisk. Rinse the strawberries and trim off the stalks. Put half of them in the pastry case and cover with the chocolate cream. Arrange the rest of the berries on top. Sprinkle with flakes of white chocolate.
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