For the sweet pastry:
For the filling
METHOD: Preheat oven to 200C/180C fan/Gas 6. To make the sweet pastry, add flour to a large bowl with cold butter and rub them together with fingertips until mixture resembles breadcrumbs.
Stir in icing sugar and trickle in egg, pulling mixture together to form a dough. Put on to a lightly floured board and flatten into a disc.
Cover with cling film and put in fridge.
After 20 mins, remove pastry from fridge and roll it out on a lightly floured board. Cut out rounds large enough to fill tart tins with overlap.
Tuck into edges and cut off excess. Sit tart cases back in fridge. After 15 mins, fill each one with baking parchment and beans, put in oven for about 10-15 mins.
Remove, leave to cool then remove beans and paper. Reduce oven to 180C/160C fan/Gas 4.
Add cream to a heated pan. When hot, remove from heat, add chocolate until melted then stir in egg yolks.
Pour mixture into each tart case. Bake for about ten mins in oven. Once out and cooled, arrange strawberries neatly on top of each tartlet.
Add sugar to a small pan with about 2 tbsp water and heat until sugar dissolves then carefully brush it over each one. Leave to cool, then decorate with a mint leaf.
Recipe from Driscoll’s® Jubilee strawberries.