Place flour, sugar and Stork into a bowl and rub in until mixture resembles fine breadcrumbs.
Add the egg yolks and water and mix to a dough.
Lightly knead until smooth. Wrap the dough in foil and place in the fridge for 30 minutes.
Lightly grease a 25cm flan dish with Stork block. Roll out the dough and place in the flan dish. Prick the base with a fork and line with foil or greaseproof paper. Fill with dried beans or rice and bake for 25 minutes. Allow to cool.
Whisk together the ingredients for the cream and place in the fridge.
Wash the strawberries, remove the stems and cut into slices. Roast the almonds on a dry pan until golden brown.
Spread the cream over the base and top with sliced strawberries. Sprinkle with toasted almonds and icing sugar.
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 10