Strawberry and whipped cream tart

Strawberry Compote
150g strawberries
15g caster sugar
3g pectin
Cut the strawberries into small pieces and place in a saucepan with the sugar and pectin mixture. Bring to the boil and pour into a plastic-lined pastry ring. Place in the freezer.

Whipped cream mousse
50g cream
2 sheets of gelatine
100g cold cream
80g mascarpone
30g caster sugar
Place the gelatine sheets in a bowl of cold water. Heat the 50g of cream with the caster sugar in a saucepan. Remove from the heat and add the softened and wrung-out gelatine. Whip the cold cream and mascarpone with an electric mixer. Mix in the previous mixture and stir gently.

Mirror glaze
50g water
100g sugar
80g glucose
3 sheets of gelatine
40g unsweetened condensed milk
50g white chocolate
Pink colouring
Heat the water, sugar and glucose in a saucepan. Remove from the heat and add the gelatine, previously softened in a bowl of cold water. Pour over the melted chocolate. Mix well. Add the condensed milk and the colouring. Blend with an immersion blender. Strain and keep in a cool place overnight.

Sweet pastry
70 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together. Roll out the pastry thinly and put it in the fridge for 30 minutes. Line a pie dish with the pastry and prick it with a fork. Bake at 160° for 20 minutes. Leave to cool.

Assembly
Place ¾ of the whipped cream in the silikomart ring 19 mould. Add the strawberry insert and then pour in the remaining whipped cream. Smooth with a spatula and place in the freezer overnight. The next day, proceed with the icing by heating it to 35°C maximum.