2 cups finely crumbed ginger cookies
5 tbsp salted butter, melted
100g good-quality white chocolate, broken into pieces
¼ cup tahini
¼ cup whipping cream
25-30 Mucci Farms Smuccies Sweet Strawberries, sliced crosswise into thin rounds
2 tbsp seedless strawberry jam
Mint for garnish
6 x 3-inch round tart pans or 8-inch tart pan
Combine crumbed cookies and melted butter until well coated
Spoon approximately 3 tbsp of crust mix into each tart pan. Tamp down firmly using the bottom of a shot glass to create an even crust. Chill uncovered until ready to use
Place chocolate and tahini in a medium heat proof bowl and microwave in 15 second increments for 45 seconds, stirring in between until chocolate is just melted. Let cool 10 minutes
Whip cream to stiff peaks. Fold cream into chocolate tahini mix
Divide filling evenly between the 6 tart crusts, smoothing evenly
Beginning on outside edge of a tart pan, shingle strawberry slices in a concentric pattern towards the centre to create a strawberry rose. Roll up a small strawberry slice to from the centre rosebud shape. Repeat with remaining tarts
Melt strawberry jam in the microwave and brush over strawberry roses. Keep chilled until ready to serve. Garnish with mint just before serving
