Summary

Ingredients

• 1 port. Shortcrust pastry from stock, approx. 350-400 g
• Peas, dried
• 150 g chocolate couverture, dark
• 1 kg strawberries
• 1 packet preserving sugar (gelation magic without boiling), for 200 g fruit
• 6 sheets red gelatine or 1 packet gelatine powder
• N / A chocolate, white

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Instructions

1. Roll out the shortcrust pastry on baking paper (40 x 40 cm; square roll width), lightly flour the corrugated wood. Place in a size 26 springform pan with baking paper, forming a 4-5 cm high rim. Cut off any paper that protrudes over the edge of the springform pan. Prick the shortcrust pastry base several times with a fork. Place a second baking paper on top and fill in the peas for blind baking. Bake in a preheated oven at 180 ° for 25-30 minutes until light brown, first allow to cool a little in the tin, remove the peas and let them cool completely on a wire rack.
2. In the meantime, wash the strawberries, carefully remove the stem and divide into 3 parts: a good 350 g, the nicest berries, small and medium-sized, leave whole and place on an absorbent cloth. 350 g, halve or quarter the large ones or those with small defects depending on the size. Put almost 300 g, the last third in a high bowl, puree mixed with Gelierzauber. Dissolve the cold soaked gelatine in the microwave or in a small pot on the stove and stir into the puree.
3. Heat the chocolate or couverture until it is spreadable, coat the shortcrust pastry base with about 50 g on the inside, including the edges, to prevent it from soaking through later.
4. The beautiful whole strawberries, meanwhile well dried, dip about a third with the stem side in the remaining, only lukewarm, chocolate and place on silicone foil or baking paper to dry.
5. Spread the well drained halved or quartered strawberries close together on the chocolate-coated shortcrust pastry base. Spread the strawberry puree on top. Place the chocolate-coated strawberries evenly on the strawberry puree with the chocolate side down.
6. Either spread the white chocolate over it in threads, or use a peeler to slice off the shavings and sprinkle over them.
7. Note: The tripartite division sounds more complicated than it is. If you prepare the berries during the baking and cooling time of the shortcrust base, you can chocolateize the base and the whole strawberries at the same time. While both are drying, the puree is made. And then shifting is just a matter of minutes.