Cut the shortcrust pastry into three circles of 15 cm Ø, place in the cake tin, prick the bottom several times with a fork and press down the edge. Cut off the excess dough and line the pan with baking paper. Place a piece of aluminum foil on top of each pastry and press down well so that the shortcrust pastry does not rise so much.
Bake the dough in the oven at 170°C top and bottom heat for 15 minutes. After the dough has cooled a bit, let the cake base cool completely in the pan.
Roughly chop the couverture and slowly melt it in a bowl over steam. Soak the gelatine in cold water. Beat the eggs over steam until creamy, dissolve the gelatine in it, squeeze well and stir into the warm chocolate with rum.
Allow the chocolate mixture to cool slightly and fold in the 200ml Rama Cremefine already whipped until fluffy.
Pour the cream into the short pastry, smooth it out and put it in the fridge for 2 hours.
Remove the stalk from the strawberries, cut them in half and layer them on top of the chocolate cream.
Finally, decorate the cake with 100ml Rama Cremefine already whipped and sprinkle with chocolate shavings.