Start by making the dough. In a food processor, process the flour, sugar and butter until a dough forms. Add the water and finish processing.
Remove the mass from the processor and knead manually on a clean surface. Wrap in a plastic and refrigerate for 30 minutes.
With a rolling pin, flatten the dough until it covers a circular cake refractory. Grease the refractory with vegetable spray and place the dough carefully, using your fingers to shape the dough so that it rises along the sides of the refractory.
Preheat the oven to 180 degrees centigrade and bake the dough until golden (about 30 minutes). Remove from the oven and allow it to cool.
While cooling the base you have the filling heating the cream to beat. As soon as it starts to boil, remove it from the heat.
Add the white chocolate to the cream and mix until it has melted in its entirety.
Pour the filling on the cake and now arrange the fruits on it. Take to the freezer and allow it to cool / freeze at least 12 hours before serving.
Varnish the strawberries with a little strawberry jam heated in the microwave to make them shiny.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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