150 g plain flour
80 g butter
1 tbsp caster sugar
1 egg yolk
50 g white chocolate, chopped
1 large box strawberries
1 packet strawberry jelly
Ice cream to serve

Sift the flour into a bowl and rub in the butter. Add the sugar, then stir in the egg yolk and enough iced water to mix to a dough. Roll the pastry out to fit a fairly deep 23-centimetre tart tin, prick the base with a fork, then chill in the fridge for about an hour. Line the pastry with crumpled greaseproof paper and baking beans and bake for 15 minutes in a preheated 200ºC oven. Remove the paper and beans and continue to bake until the pastry is cooked and golden. Cool on a wire rack.

Melt the chocolate in a bowl either over hot water or in a microwave and let it cool a little. Brush a thin coat of chocolate all over the inside of the tart and let it set, then transfer the tart to a serving dish.

Hull, wash and drain the strawberries, then either halve or slice them and arrange them in the tart. Make up the jelly, using only half the quantity of water, and when it’s on the point of setting, spoon it over the strawberries, taking care not to let it flood over the edges. Chill until set and serve with scoops of ice cream. (Serves 6)