Pastry
240 g plain flour
150 g butter or margarine, softened
1 egg
100 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
2 g salt
25 g ground almonds
100 g Swiss nut chocolate
Filling
300 ml crème fraîche
30 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
Decoration
250-500 g strawberries
150 ml water
1/4 dl Dansukker Granulated Sugar
15 ml lemon juice
2 sheets of gelatine
Combine the dry ingredients in a bowl. Add the egg and fat and work into a dough. Put the dough in a plastic bag and refrigerate for at least 1 hour. Press the dough into a greased pie dish or springform tin. Cut out a disc of baking parchment the same size as the base of the dish and place it over the dough. Fill the pastry case with dry peas or beans so that it keeps its shape while baking. Bake at 200 °C for about 12 minutes. Tip out the beans/peas and remove the paper. Break the chocolate into pieces and place on the hot pastry case. Brush the melted chocolate over the whole pastry case using a pastry brush. Leave the pastry case to cool. Mix the filling ingredients together and spread over the pastry case. Rinse and trim the strawberries and arrange them on the filling. Soften the gelatine sheets in plenty of water for 5 minutes. Combine the water, sugar and lemon juice in a saucepan and bring to the boil. Squeeze the excess water out of the sheets of gelatine and put them in the warm mixture. Allow to cool slightly, then spoon over the strawberries.
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