For ➓ 375 g sweet shortcrust pastry*
200 g white chocolate
500 g mascarpone
450 g strawberries
1 tbs icing sugar
Preheat the oven to 200 C°. Roll the dough on a flat surface, line a buttered flan tin (23 cm) , blind bake for 10 m. Remove the baking beans and paper and put in for a further 5 - 10 m until golden brown. Set on a wire rack and leave to cool.
Melt the white chocolate with 125 g of the mascarpone in a bain-marie. Transfer to a mixing bowl and, using an (electric) whisk, beat in with the rest of the mascarpone until the mixture is smooth. Pour into the pastry case and set the cake to chill in the fridge for 3 h.*
Wash the strawberries and remove the green. Puree 150 g of them in a food processor, then mix in the icing sugar. Set to chill.
When the cake is set and you're ready to serve, take it out of the fridge, cut up the remaining strawberries and spread them on the cake. Cut the cake up and pour some of the strawberry coulis over the individual pieces.
*Alternatively, use a ready-made pastry case instead. Or bake six rounds of pastry to put in an individual serving cup. Pour chocolate mixture over it and set to cool.
