White chocolate mousse with fresh strawberries and mint leaves

Preparation:

Crispy dough
Put flour, icing sugar and a pinch of salt into a processor and blend for a while. Chop the chilled butter into pieces and add to the rest of the ingredients. Mix for about 1 minute until the mixture looks like coarse breadcrumbs. Add 4 tbs of water, mix a few times until the ingredients are combined together. Form a ball of dough, wrap in clingfilm and refrigerate for at least one hour.
Place the chilled pastry on a floured kitchen top and roll to a size for the baking tray.
Grease the baking tray with butter. Roll the pastry with a floured rolling pin, then move it above the baking tray and roll it out. Adjust the excess pastry to the edges of the baking tray. (If there is more excess pastry, use the rolling pin so that the excess can be cut at the edge of the tray easily). Refrigerate for another 30 minutes. After refrigerating, wrap the pastry in tin-foil, and weight this down with beans or counterweight.
Bake for about 12 minutes at 180°C degrees still with the counterweight on. Afterwards, remove the counterweight and bake for another 10-12 minutes. Set aside to cool down.

Mousse
Prepare a water bath with cream (50 ml) and slowly melt white chocolate until smooth. Put the remaining cream into a food processor and whisk until hard. Slowly add the cooled white chocolate to the whipped cream and stir carefully.

Strawberries
Chop washed and dried strawberries into 4-5 mm slices. 

Decoration
Spread the evenly cooled white chocolate mousse on the baked and cooled pastry. Refrigerate the tart for at least one hour. Decorate the chilled tart with strawberries, starting from the edges and finishing inside.

Enjoy!