Ingredients
Instructions
- Stir the orange zest and first lot of orange juice into the creme fraiche.
- Spoon the creme fraiche mixture over the pastry case, and layer the strawberries over the top of the creme fraiche.
- Gently heat the redcurrant jelly and 15ml of orange juice in a pan for 5 minutes, stirring continuously. When the jelly has melted, brush the mixture over the strawberries to glaze, and serve.