White Chocolate and Strawberry Tart

Break biscuits into the food processor and pulse until you have fine crumbs. Brush some butter over the base and sides of a deep 20cm flan tin. Put the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.

Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved.

Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate.

Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve. Cut strawberries into quarters and place them on top as well.