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Ingredients
- 4 cups strawberries
- 250 g sugar
- 1/4 cup cornflour
- juice of 1 lemon
- 22 cm blind baked short crust pastry base
Method
Heat together 2 cups strawberries, sugar and cornflour, stir until boiling and the mixture has thickened. Remove from heat and allow to cool. Stir through remaining sliced strawberries. Line a 22 cm flan pan with cling film or foil and pour in strawberry mix. Freeze until required.
Preheat oven to 200 C
Place frozen filling into a 22 cm blind baked short crust pastry base.
Cook until pastry is golden.
Serve with cream or ice cream.
