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Ingredients
1 sheet of shortcrust pastry
2 punnets strawberries
Crème patissiere
3 tsp gelatine
2 tbsp hot water
2 tbsp honey
Chocolate buttons
Method
Roll the pastry until it will fit your 25 cm tart case and trim to fit, bake at 190°c for 10-15 minutes (if it rises too much just push it down.)
Melt the chocolate buttons over a double boiler then using a pastry brush “paint” the cooked pastry shell until the entire base is covered.
Spread the crème pat over the pastry base then cover with halved strawberries
Melt together the gelatine, hot water and honey to a smooth consistency, allow to cool a little then “paint” all over the strawberries and pastry.
Chill for at least one hour before serving.
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