Roll out the pastry on a floured surface, and cut a inch larger than your tart tin. How much you will need depends on the size of tin you are using.

https://cookpad.wasmer.app/us/recipes/363453-basic-shortcrust-pastry

Line your tin with the pastry and press lightly to make sure it is flat. Trim any excess.

Cut a circle of baking parchment and put over pastry. Fill with baking beans, and put in oven for 25 mins or until pastry is golden.

Leave to cool on a rack completely.

Whisk the cream until it is stiff and add the icing sugar to make a little sweeter if necessary.

Cut the strawberries in half and remove the stalks.

Melt each of the chocolate bars in the microwave in separate dishes.

Using a pastry brush, use the white chocolate and brush a thin layer to cover the whole inside of the tart case and leave to set.

Spoon in the double cream and level out.

Place the strawberries on top using as much or as little as you like.

Then using a spoon, drizzle the rest of the white chocolate over the top of the tart, and repeat in the opposite direction with the milk chocolate.