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20 December 2012,01:17 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Put the flour and cornflour in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then add a little milk to mix.
  • Roll out on a lightly floured work surface and use to line a 23 cm (9 inch) spring form tin.
  • Bake blind at 200°C (400°F) mark 6 for 10 minutes, until set.
  • Arrange the strawberries on top of the pastry case.
  • Blend together the cheese, sugar, egg yolks and soured cream. Whisk the egg whites until stiff and gently fold into the mixture.
  • Pour on top of the strawberries and bake at 180°C (350°F) mark 4 for 40-45 minutes, until firm. Serve hot or cold.


  • 75 grams self-raising flour
  • 25 grams cornflour
  • 75 grams butter
  • Fresh milk for mixing
  • 100 grams fresh strawberries, hulled and sliced
  • 225 grams medium-fat curd cheese
  • 50 grams castor sugar
  • 2 eggs, separated
  • 150 ml  fresh soured cream

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