Chocolate Strawberry Tart

Ingredients

Shortcrust Pastry (see below) 30g butter 300ml thickened cream 1/4 cup brown sugar 200g block 70% cocoa chocolate, broken into pieces 1/4 cup coffee liqueur, Tia Maria or Frangelico 250g punnet strawberries, hulled and halved

Method Preheat oven to 190 degree C (170 degree C fan forced). Lightly grease a 24cm loose-bottom tart tin. Roll Shortcrust Pastry on a lightly floured surface to 3mm thick. Use pasty to line the base and sides of the tin. Trim any excess. Prick the base with a fork and line with baking paper. Fill with baking beans or rice and bake for 15 min. Remove beans and bake for a further 10 min. Allow to cool. Place the butter, cream, brown sugar and chocolate into a heat-proof bowl and place over a pan of simmering water, stirring until smooth. Add liqueur and mix to combine. Pour the chocolate mixture into pastry base and allow to cool to room temperature. Chill for 2 hr or till firm. To serve, decorate with strawberries and white chocolate curls (see above) if desired. SHORTCRUST PASTRY Place 1 and 2/3 cups plain flour, 1/3 cup icing sugar and 125g diced butter into the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add 1 egg and 1-2 tablespoons milk and pulse until mixture forms a ball. Remove and lightly knead until smooth. Cover and chill for 20 min.