Blend the strawberries, add flour, butter and mix the other ingredients.
(If it’s too soft add flour, a tablespoon at a time.)
Refrigerate for 30 minutes covering it with film or a silicone lid.
Roll it out on a tin with zipper, bake at 180 degrees for 20 minutes.
Put on some small weights and make some holes.
Remove the weights and cook for other 8/10minutes.
When it is ready, fill with your ganache.