• 180g plain flour
  • 60g icing sugar
  • 1 tbsp chopped hazelnuts
  • 90g butter, chilled and diced
  • 1 egg


  • 150ml double cream
  • 200g white chocolate, chopped
  • 12 small strawberries, halved


  • STEP 1

    Put the flour, sugar and hazelnuts in the food processor with a pinch of salt. Add the butter and process to fine breadcrumbs. With the processor running, add the egg and whizz until the dough forms a ball. You may need to add a splash of cold water if it doesn’t come together quickly. Roll the dough out thinly on a floured work surface. Use a pastry cutter to cut 24 small circles about 8cm across. Press each into a mini muffin tin and put in the freezer for 20 minutes. Heat the oven to 180c/160c fan/gas 4. Bake the tart cases for 15 minutes.

  • STEP 2

    Heat the double cream in a glass bowl set over simmering water. Add the chopped chocolate and whisk constantly until incorporated. Spoon into the cooled pastries. Chill for an hour and then top with a strawberry half.


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