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300 ml crème fraiche
150 g white chocolate, melted
500 g strawberries, halved or quartered
80 g strawberry jam
1 tbsp lemon juice
Preparation:
Grease a round springform pan.
Blend the butter biscuits to obtain a fine breadcrumb, then add the butter, work the mixture by hand to obtain a lumpy paste
Spread it out in the bottom of the pan, packing it down well, cover and let firm for 30 minutes in the refrigerator.
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