Ingredients:
435g frozen cream vanilla bean pastry rolled
to a thickness of 3mm
750g strawberries, hulled, halved if large
1 vanilla bean, split, seeds scraped
2 tbs maple syrup
1 thyme sprig
500g mascarpone cheese
11/2 cups thickened cream
1/3 cup pure icing sugar
1 tsp vanilla bean paste
Preheat oven to 200°C. Line pastry case with baking paper and fill with baking beads. Cook for
25 minutes. Toss together
strawberries, vanilla pod and seeds, maple syrup and thyme on a baking tray
lined with baking paper, and roast for 16 minutes.