Cream 125g of unsalted butter with ¼ cup of caster sugar until pale and fluffy. Beat in 1 small egg, 1 tsp of vanilla bean paste, a pinch of salt, and lemon zest until well combined.

Gradually mix in 200g of all-purpose flour until the dough starts to clump. Turn onto a floured surface and knead lightly until smooth. Wrap in plastic and chill for at least 1 hour.

Roll out the dough to ¼ inch thick. Cut out circles for the muffin pans, press in, prick bottoms with a fork, and chill for another hour.

Preheat oven to 340°F (170°C). Line pastry shells with parchment and fill with weights. Bake for 10-12 minutes until firm, then for another 15 minutes until golden.

Heat 200ml of heavy cream until it simmers. Pour over 200g of chopped chocolate in a bowl, let sit, then stir until smooth.

Pour slightly cooled ganache into cooled pastry shells and refrigerate for about 1 hour until set.

Arrange fresh strawberries on top and optionally sprinkle with nuts and sea salt flakes.