You will need

1 quart strawberries

1 cup heavy cream

2 tsp powdered gelatin

2 tbsp water

1 cup sugar

3 eggs

8 sprigs of fresh mint

1 1/4 cups flour

2 tbsp cocoa powder

6 tbsp unsalted butter, more for pie plate

1/4 tsp salt

1/2 tsp vanilla extract

1 Sift the flour and cocoa and make a large well in center. 2 Soften butter with a rolling pin. 3 Put egg yolks, sugar,vanilla extract, and butter into the well. 4 Using fingertips, work all ingredients in the well together until fully mixed. 5 Draw the flour and cocoa powder with the pastry scraper, working them into the other ingredients with your fingertips. 6 Continue working with your fingertips until crumbs form. Press the dough into a ball. If the dough is sticky, work in a little more flour. Wrap it tightly and chill about 30 min.

2 Brush the pie plate with melted butter, roll out the chilled dough to a round 2 inches larger than the top of the pie plate. Press it well to the bottom of plate and sides. 3 Prick the bottom of the pastry shell with a fork. Chill the pastry shell until firm, about 15 min. Heat oven to 400 degree F.  5 Line the shell with a double thickness of foil, pressing it well into the bottom edge. Half- fill the foil with dried almonds to weigh down the dough. Bake until the edge is set 15 min. 6 Remove the foil and beans. Reduce temp to 350 degree F.  Continue baking until the bottom of shell is firm 5-10 min. Let shell cool.

3 Hull the strawberries using the tip of a knife. 2 In food processor make a puree or chop the strawberries with a knife. 3 Pour cream into a chilled bowl and whip with an electric mixer or hand whisk until soft peaks form and the cream just holds its shape. Cover and chill cream. 4 Sprinkle the gelatin evenly over the water in a small saucepan, Let soak about 5 min. The gelatin will soften to a spongy consistency. Heat the mix whisking constantly, just to a boil 3 min. it will thicken slightly. Pour into a medium bowl and let cool.5  Set the softened gelatin over low heat and melt it until pourable 2 min. 6 Beat the tepid strawberry and 3 egg yolks mixture until frothy 2 min. Pour the melted gelatin into the mixture, and whisk until cool. 7 Set the bowl of strawberry filling in a larger bowl half filled with ice water, stir gently until mixture thickens 2 min. Remove the bowl from ice water. 8 Add chilled whipped cream and fold together gently, scooping under turning the mixture over, turning the bowl counter-clockwise. 9 Pour the strawberry filling into the shell and chill until set, 1-2 hours.