Ingredients 175 g unsalted butter, softened
70 g coconut sugar (or caster sugar)
1 egg yolk
2 cups plain flour
300 g mascarpone
½ cup icing sugar
1 tbsp lemon juice
300 g strawberries, cut into quarters
50 g dark chocolate
Preheat oven to moderate -about 165°.
Spread baking paper on a 20 x 30 cm shallow baking tin or dish, letting it come right up to the top.
Beat the butter and sugar with an electric beater until light and fluffy. Add the egg yolk and beat well. Fold in the sifted flour until it is well combined. It will then need to be mixed by hand as it is a dough.
Press firmly into the prepared tin, and prick all over with a fork.
Bake for about 25 minutes or until it is light brown. Cool completely.
Beat the mascarpone, icing sugar, and lemon juice with a wooden spoon until smooth.
Stir in the strawberries.
Spoon this over the cooled base and refrigerate for about 3 hours or until it is firm.