Method
Preheat the oven to 200°C, gas mark 6. Roll out the pastry thinly and use to line a 23cm round, 4 cm deep, loose-bottomed flan tin. Line with baking parchment and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes until just golden all over. Remove from the oven and allow to cool. Make the strawberry coulis by blending 150g of the strawberries in a food processor or push through a sieve until smooth then stir in the icing sugar. Transfer to a bowl and chill in the fridge until ready to serve. Place the white chocolate and 125g mascarpone in a bowl, set over a pan of barely simmering water and stir until it melts into a smooth sauce. Leave to cool slightly then whisk, blending in the remaining mascarpone until smooth. Stir in the cream until combined. Spoon into the pastry case and chill for 2-3 hours until softly set. Remove the tart from the tin and arrange the remaining strawberries over the tart. Serve immediately with the coulis drizzled over.

Thanks to
Michelle Watson from the United Kingdom for submitting this White Chocolate and Strawberry Tart recipe.

Added on 01 April 2009.