For the pastry

1. Beat the butter until frothy (with the K attachment on your food processor or with the mixer attachment on your electric mixer).Add the egg and then the almond powder, mixing it together each time.
2. In a separate bowl, mix the pastry flour with the Zùsto and the pinch of salt, then add them to the rest of the mixture, spoon by spoon.
3. Knead in a food processor until the mixture forms a firm ball (or continue kneading by hand).Tip: is the dough too wet? Add another tablespoon of flour. Is it too dry?Add a tablespoon of cold water.
4. Wrap the pastry dough in cling film and leave to rest in the fridge for an hour.
5. Grease a round tin with butter and preheat the oven to 180°C.
6. Sprinkle the work surface with flour and roll out the dough to a thickness of 3 to 4 mm.
7. Place the pastry in the baking tin (you can roll up the dough around your rolling pin and cut off the excess. There should be about 1/4 of the dough left over – it’s easier to work with when there’s too much dough).Tip: is your pastry breaking apart or cracking? Don’t panic! Use your sculpting skills and repair the cracks or put a piece of pastry over the top and press it on.
8. Cover the pastry with baking paper and baking beads.
9. Bake the pastry for 20-25 minutes until the edges are golden brown.
10. Allow the pastry case to cool completely before starting to garnish it.

For the strawberry mousse

1. Take the cream out of the refrigerator (to bring it to room temperature).
2. Wash the strawberries, cut them into quarters, and cook them in a saucepan with the Zùsto. Place them over a medium-high heat until the strawberries start to break down. Don’t stop stirring it. Now take a stick blender and blend the strawberries until you have a strawberry sauce without any pieces in it. If necessary, strain the strawberry sauce through a sieve to remove the seeds. Add 1 teaspoon of agar agar and bring to a boil for 2 minutes, then leave to cool until the mixture is no longer hot when you put your finger in it.
3. Whip the cream and add the strawberry sauce.
4. Place 2 to 3 tablespoons of jam in the cooled pastry case and spread the jam with a knife.
5. Top with the strawberry mousse and smooth it out. Place the cake in the refrigerator for at least 2 hours so that the mousse can set.
6. Garnish with more fresh strawberries before serving.

Enjoy!