For the pastry
- 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.
- 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.
- 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.
- Wrap the pastry dough in cling film and leave to rest in the fridge for an hour.
- Grease a round tin with butter and preheat the oven to 180°C.
- Sprinkle the work surface with flour and roll out the dough to a thickness of 3 to 4 mm.
- 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.
- Cover the pastry with baking paper and baking beads.
- Bake the pastry for 20-25 minutes until the edges are golden brown.
- Allow the pastry case to cool completely before starting to garnish it.
For the strawberry mousse
- Take the cream out of the refrigerator (to bring it to room temperature).
- 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.
- Whip the cream and add the strawberry sauce.
- Place 2 to 3 tablespoons of jam in the cooled pastry case and spread the jam with a knife.
- 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.
- Garnish with more fresh strawberries before serving.