For the pastry
- 140g plain flour
- 50g ground hazelnuts
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 100g butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g caster sugar
- 1 egg yolk
For the filling
- 250g tub mascarpone
- 2 tbsp icing sugar
- 150ml tub double cream
- 450g strawberries
Once available in Britain for just a brief period during the summer, strawberries are now a year…
Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.
Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.
Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.
Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.
Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.