You will need:
20cm (approximately) sweet pastry case, either ready made, or blind baked.
300g of white chocolate
250g Mascarpone cheese
150ml Double cream
Approximately 6 strawberries cut in to chunks.
Icing sugar to dust
Break chocolate into a glass bowl, and melt over simmering water on a pan. I much prefer this method to microwave, as I found out on one occasion that it is indeed possible to burn chocolate while melting in the microwave. Feel free to do it this way if you prefer. When using the bowl over water method, it is better to not let the bowl touch the water. Stir occasionally.
Once the chocolate has melted, add the mascarpone cheese and melt together, stirring occasionally again.
Mix the chocolate and cheese together well, which forms a mixture that looks rather like lemon curd.
Set to one side and let the mixture cool down, stirring now and then.
Next whip the cream until relatively stiff.
Once the melted chocolate mixture has cooled, mix in with the cream until thoroughly blended. Add the strawberries. Stir in. Pour into the pastry case and chill for at least an hour.
To serve, dust with icing sugar and add some fruit.