Choco-Strawberry Tart

Preheat your oven to 180 degrees Celsius. In a large bowl, sift in the flour and icing sugar. Add in the butter and using your hands, knead the mixture till it attains a crumbly, sandy consistency.

Then press the dough into generously greased mini-tart moulds. Prick the pastry with a fork, cover with cling wrap and pop it into the freezer for 15 minutes.

Then bake the shortbread tart crusts for 8 to 10 minutes at 180 degrees Celsius, until they are light golden and crisped up. Leave to cool.

When the the tart shells are baking, bring the cream and butter to a slow boil for the Chocolate Ganache. When bubbles begin appearing at the edges, take it off the heat and pour it over the chopped chocolate.

After a minute or two, slowly fold the ganache till it is well incorporated, glossy and luscious. Add in the vanilla extract and give it a final mix. Leave to cool.

When both the tart shells and the chocolate ganache have cooled through, pour the ganache into the tart shells and refrigerate for 30 minutes.

Then lay out the sliced strawberries over the ganache in a pattern of your choice and refrigerate for an hour. Serve chilled.