Strawberry Rose Mousse Tart

1. Shortcrust Pastry Tart Shell — In the bowl of a stand mixer fitted with a paddle attachment, add the butter and icing sugar. Beat on medium speed until fully combined and smooth, about 1-2 minutes. Add the egg and beat on low speed until smooth. Gradually add the flour and beat just until large clumps start to form. Turn the dough out onto a clean surface and gently bring it together into a smooth ball with your hands, being careful not to overhandle it. Flatten the dough into a disk about 1 inch thick. Place it on a lightly floured work surface and dust the top with a little flour. Gently roll out the pastry, turning it often, until it reaches about 11 inches in diameter or 4-5mm thick. Place the rolling pin in the center of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry hangs over it, and lightly dust off any excess flour underneath. Carefully lay the dough into a 9-inch round tart pan with a removable base. Press the dough down into the corners and up the sides of the pan, leaving the overhanging edges standing upright. Place the tart pan in the refrigerator to chill for a minimum of 2 hours or overnight. If space allows, you may also place it in the freezer.
2. Preheat the oven to 350°F (175°C).
3. Use a fork to prick the pastry base all over. With a small sharp knife, trim off any excess pastry.
4. Line the tart shell with a sheet of baking paper and fill it with pie weights or rice, making sure it is pressed tightly against the edges.
5. Bake for 20 minutes. You can start preparing the filling while it bakes.
6. After 20 minutes, carefully remove the baking paper and the pie weights or rice. Bake for an additional 15-20 minutes, or until the tart shell is golden brown. Set the tart shell aside to cool in the tin.
7. Strawberry Rose Pink Pitaya Mousse Filling — Puree the strawberries and strain them into a saucepan, discarding the seeds. If necessary, you can strain the puree multiple times, but a few seeds are acceptable. Add Suncore Foods® Pink Pitaya Powder to the strawberry puree and stir. Sprinkle the gelatin over the mixture and let it sit for 5 minutes to soften. Stir over low heat until the gelatin has completely dissolved, pressing any larger lumps against the sides of the pan. Be careful not to let the mixture come to a boil. Add sugar while stirring on low heat for an additional 30 seconds until it is fully dissolved. Strain the mixture again to ensure all the gelatin is dissolved, heating and pressing as needed. Stir in the vanilla and rose water. Place the mixture in the refrigerator, stirring occasionally, for 30 minutes until it is no longer warm, but be careful not to let it set.
8. In a large bowl, whip the cream with a hand mixer until soft peaks form.
9. Fold a quarter of the cooled strawberry pink pitaya mixture into the whipped cream until just a few streaks remain. Repeat the process, folding the pink puree into the cream until just combined, taking care not to knock the air out of the whipped cream.
10. Pour the mousse mixture over the tart base and gently shake to level it out. Place the tart in the refrigerator for 6 hours or overnight until fully set.
11. Before serving, top with fresh strawberries, raspberries, and Suncore Foods® Rose Petals. Enjoy!