Strawberry tarts with white chocolate cream

Preheat the oven to 180 ° C. Put the flour, sugar and butter in a food processor and turn into a granular mixture.

Pour the water in a stream and let it run for a while. Make a bread roll from the dough. Wrap it in plastic wrap and put it in the refrigerator for about 2 hours (also a day in advance).

Roll out the dough into 4 round pieces of approximately ø 15 cm. Grease the molds and cover them with the dough.

Divide the filling for blind baking over the dough and fry the dough bottoms for 12-15 minutes.

Remove the support filling, let the dough cool slightly and flip the dough bottoms out of the molds.

Melt the chocolate while stirring au bain-marie. Pour in the cream and stir until smooth. Allow the mixture to cool slightly until just liquid. Fill the dough trays to something under the rim and let the chocolate cream stiffen slightly.

Divide the strawberries over the molds. Sprinkle with a dash of icing sugar and garnish with a leaf of mint if necessary.