Preparation

Make a crumble out of the flour, butter and sugar. Add the egg yolk and cream to make shortcake. Leave it in the fridge for about 1 hour. Roll out the dough and put it into tartlet trays with a diameter of 10 cm. Bake using the weights as a guide for about 15 minutes. Let them cool down.

Remove the bases gently from the trays and spread the Lauretta rum & chocolate filling.

Cut the strawberries into quarters, removing their tips. Put them on the cream, tops up. Sprinkle with powdered sugar.