I have a favorite shortcrust recipe i use to adapt to most sweets i make. You can use frozen if you are in a hurry but really if youre trying to impress someone nothing tastes better than home made.
So here it is
Firstly get 2 punnets of strawberries and soak them in cointreu or grand marnier sprinkle some icing sugar over the top. about 2 tblspns. Leave them to soak for a couple of hours at least.
90gr butter
2 tblspns castor sugar
3/4 cup plain flour
1/3 cup of cornflour
Cream butter and sugar in small mixing bowl until light and creamy. Gradually add sifted flour and cornflour, turn onto lightly floured surface. Knead for 5 minutes. Spread evenly over base of a tart flan. If case is to big you may have to double mix.
cook for about 15 minutes. i like to have my base element on in the oven to cook the bottom making it crispy. It is cooked when shell is a light golden color.
Marscapone filling
250gr tub of marscapone
250gr double thick cream
dash of cointreu
2 tblspns of icing sugar.
Whip cream and marscapone in small bowl until peaks form add sugar and cointreu mix for a further minute.
Add to cold pastry case. Add strawberries just before serving.
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