Step by step method

1. For the Pastry:

2. 1. In a large bowl, mix together the cake flour and sugar.
3. 2. Add the cold Stork Yellow Margarine and mix with your hands until the mixture is clumpy.
4. 3. Gradually add the ice water, mixing until a dough forms.
5. 4. Let the dough rest in the fridge for at least 30 minutes.
6. 5. Once chilled, transfer the dough to a surface and roll it out until it's large enough to fit your pie dish.
7. 6. Place the dough into the pie dish, poke holes in the base with a fork, then top with baking paper and add pie weights, beans, or rice.
8. 7. Blind bake for 15-20 minutes at 200°C until lightly golden.

9. For the Filling:

10. 1. Whisk together the cream cheese, vanilla essence, and icing sugar until smooth.
11. 2. Add the peanut butter and whisk until well combined.
12. 3. Add the fresh cream and whisk until the mixture is smooth and thickened.
13. 4. Spread a layer of the peanut butter mixture inside the cooled pastry case.
14. 5. Top with a layer of jam.
15. 6. Add another layer of peanut butter mixture on top to complete the filling.
16. 7. Drop dollops of jam on top and swirl with a stick (optional).
17. 8. Place in the fridge to set for at least 4 hours.
18. 9. Once set, top with fresh berries and chocolate, if desired.

19. Serve:

20. Enjoy for breakfast, as a snack, or as a dessert!