Strawberries Tart and Mousse Cake

Strawberries Tart and Mousse cake
I ate dessert after lunch. Strawberries are in season now. I think you might know this already, I love sweets, especially French tradition cakes!! These were very delicious. I'll be careful about eating too much, Ha-ha Lol.

Ingredients.
60g quinoa flour
40g brown rice flour
30g unsweetened dutched cocoa powder
25g dessicated coconut
75g lightly roasted hazelnuts (skins removed), finely ground (but not to a paste)
80ml macadamia nut oil
90ml maple syrup
1tsp natural vanilla extract

For the tart:
1 x 24cm (9½inch) chocolate gluten-free and dairy-free pastry tart shell, baked and cooled (see above)
250g ripe strawberries, halved

For the mousse:
80g blanched almonds
30g cornflour
1tsp vanilla paste
1½tbsps maple syrup
250g strawberries, hulled and roughly chopped
1½-2tbsps raw or golden caster sugar, or to taste
¾tsp agar powder
60ml coconut milk

For the glaze:
250g strawberries, hulled and roughly chopped
1-3tbsps golden caster sugar
½tsp agar powder

Method.
Place the flours, chocolate and hazelnuts in a mixing bowl and whisk together to evenly distribute the ingredients

Whisk together the oil, maple syrup and vanilla extract, add to the dry ingredients and stir together until combined. This is a soft and moist mix, but will firm up as it sits. Bake for 20-25 minutes.

To make the strawberry mousse:
Place the blanched almonds and 435ml of water in a blender and process well. Peg 4 layers of muslin onto a jug or bowl, pour the almond mix through and strain. Squeeze the almond milk from the muslin - you will need 375ml almond milk

Place the cornflour, vanilla and maple syrup in a saucepan and mix to a smooth paste. Add a small amount of almond milk to form a thin paste, then add the remaining milk. Place the saucepan over a low heat, and slowly bring to the boil, stirring constantly. The mixture needs to bubble, ensuring the cornflour is cooked out, but only just. Remove from the heat, transfer to a small bowl and press a piece of baking paper onto the surface. Refrigerate until cold

Place the chopped strawberries, sugar, agar powder and 60ml of water into a small saucepan, stirring to mix the agar. Cover and cook over very, very low heat for about 10 minutes or until the juices sweat out the berries. Taste and adjust the sweetness as desired. Once this has happened, increase the heat so the mix comes to a gentle boil, and continue to simmer for 6 minutes from this time, stirring frequently so the agar doesn't stick. Set aside to cool slightly for only 5 minutes

Place the cold almond cream, coconut milk and strawberry mix into a blender and process until light and smooth. You will need to work quickly through the next phase, as the agar will begin to set. Place a strainer over a bowl (small enough to catch the strawberry seeds), then pour the mixture through the strainer, using a spatula to press as much mixture through as possible. Discard the seeds. Immediately pour the mousse into the cooked and cooled tart shell and gently even it out. Place in the fridge to set for 30 minutes or until set, before topping with strawberries and glaze.

To make the glaze:
Place the strawberries and 60ml of water in a small saucepan. Cover and cook on a low heat for 10-15 minutes

Strain the mixture through a fine sieve, gently pressing onto the solids to extract as much juice as possible, but not too much or it will be cloudy. Discard the pulp. You should have 250ml of juice. If not, add a bit of water. Place the juice in a small saucepan with 1tsp sugar and whisk in the agar. Bring to a gentle boil, whisking frequently as the agar begins to dissolve. Taste and adjust the sweetness as desired. Simmer for 6 minutes from this time, stirring frequently as the agar likes to stick. Set aside to cool but do not refrigerate.

To assemble the tart:
Arrange the strawberries in an attractive pattern on top of the mousse. Gently spoon the glaze (do not pour) over the berries, ensure they are coated by the glaze

Leave to set at room temperature, then place in the fridge for 30 minutes before serving.

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