Pretty in pink

Instructions

Shortcrust pastry
In the bowl of a stand mixer, fitted with paddle attachment, beat butter with icing sugar.
Add whole egg, then sifted flour and beat until well combined (do not overwork the dough).
Wrap the dough in clingfilm and refrigerate for at least 3 hours.
Strawberry custard
In the jar of a hand blender, pour all the ingredients and blend until you get a smooth mixture.
Lychees light mousse
Use clingfilm to fit the bottom of a pastry ring 6.5 inches - 16 cm. in diameter and set aside.
Soak gelatin sheets in cold water.
Heat a part of lychees puree in the microwave.and add sugar to melt.
Add lemon juice.
Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
Add the remaining puree to the mixture, stir to combine.
In batches add soft whipped cream and gently mox to combine.
Pour into the prepared pastry ring, smooth the surface with a small spatula and freeze.
Strawberry mousse
Soak gelatin sheets in cold water.
Blend fresh strawberries until you get a smooth puree and sift the mixture (optional).
Add icing sugar, lemon juice and blend once again.
Heat a part of strawberries puree, add wringed gelatin sheets and stir to melt.
Add the remaining puree to the mixture, stir to combine.
Whip cream until soft peaks form and in batches, add the whipped cream to the strawberries mixture.
Lay the white part of the mould Eclipse by Silikomart (or a pastry ring 7 inches-18 cm) on a plate.
Pour some strawberries mousse into the mould and freeze 10 minutes to set.
Insert in the middle the frozen lychees light mousse and press a little.
Cover with the mousse until you get the edges of the mould.
Smooth the surface with a spatula and freeze.
To line the pastry ring
Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 3mm thickness
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the over hanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
To bake
Heat fan oven to 320 F - 160°C.
Bake the tart shell for 10 minutes and let cool for a while.
Pour the strawberry custard in the shell and bake for 35-40 minutes.
The tart is ready when the centre wobbles slightly.
Let completely cool and refrigerate (i froze the tart).
Pink glaze
Soak gelatin sheets in cold water and set aside.
In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
Meanwhile, cook water and sugar until 258F - 125°C.
Gradually,pour the boiling syrup on heavy cream mixture and mix to combine.
When temperature reaches 160F - 70°C add wringed gelatin sheets and food coloring.
With a hand blender, mix until well combined (see notes).
Let cool until 95F-105F – 35-40°C before using.
To assemble
Place the tart on a serving plate and brush the surface with neutral glaze or pink glaze.
Remove the frozen strawberries mousse from the mould (or from the ring) and place on a rack to glaze.
Wait some seconds, then with a knife, clean the edges.and using a spatula, lay gently the mousse on the tart.
Garnish with berries as you prefer.
To serve
Refrigerate for 6-8 hours to allow the cake bring back to right temperature.