Toast the kataifi

• Melt the butter in a frying pan over medium heat.
• Add the shredded kataifi and toast until golden and crisp, stirring constantly.

Melt the chocolate

• Melt the milk chocolate in a bowl over a saucepan of simmering water until smooth.

Build the shell

• Pour half of the melted chocolate into the baking dish and spread it evenly.
• Chill until set.

Make the filling

• Mix the pistachio cream with the toasted kataifi.
• Fold in the chopped After Eight mints and the sliced strawberries.

Assemble

• Spread the filling over the set chocolate layer.
• Pour the remaining melted chocolate on top and smooth the surface.

Chill and cut

• Refrigerate until fully set.
• Cut into pieces with a warm knife.