Instructions: Melt half the chocolate. Rub fat into the flour, then add the chocolate with 1 tablespoon water. Bind the pastry together and press into the tin being careful to avoid thick corners. Prick the base. Bake at Gas Mark 4, 180 C, 350 F for about 25 minutes until cooked.

Whisk eggs, sugar and cornflour together until thick. Heat the milk, cream and essence but do not allow to boil; beat into the eggs then return to the clean pan. Stir the custard over a low heat to thicken, again without boiling.

Sprinkle on gelatine, stirring until dissolved; divide in half. Reserve 6 squares of chocolate, melt remainder in one amount of custard; cool.

Spread jam in the pastry case, pour in the chocolate custard and leave until firm, before pouring on the plain custard. Leave the pie to set completely.

Decorate with sliced strawberries brushed with warm jam.

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