Tart with strawberry jam and mousse

Preparing the basis for tartare:
1. Beat the butter and sugar to a white air mass.
2. Add the egg yolks, one at a time. Add flour and salt, and beat until the dough begins to come together. If the dough seems too crumbly, add a little water, one tablespoon at a time. Assemble the dough into a ball, cool for one hour before use.
3. Preheat the oven to 180 degrees. Roll out the dough to cut a disc with a diameter several cm larger than your shape. I didn't cut it out. Put the dough in a tart mold, creating a rim around the circumference. Put it in the freezer for 15-20 minutes. Take out the mold and prick the dough with a fork. Put the load on the parchment (I used beans).
4. Bake for 12-15 minutes in a preheated oven.
5. Remove the load and bake for another 10 minutes until golden brown.
6. Remove the mold and allow to cool to room temperature after removing from the mold.
7. Fill with strawberry jam over the entire surface of the tart.
Cooking mousse.
1. Pour gelatin with water and set aside.
2. In a medium bowl, beat the sugar, egg and egg yolk, add starch, you will get a smooth paste. Set aside.
3. Meanwhile, in a saucepan, bring the milk and vanilla to a boil over medium heat.
4. Remove the vanilla milk from the heat and gradually add to the egg mixture, whisking constantly to prevent. Remove the vanilla pod.
5. Put the mixture back into a medium saucepan and cook over medium heat, stirring constantly until thickened. While the cream is hot, introduce the swollen gelatin and stir until dissolved. Add the strawberry jam and mix well until smooth. Cool to room temperature.
6. Beat the cream to stiff peaks.
7. Gently introduce the whipped cream into the cream.
8. On the tart on top of the strawberry jam, put mousse out of the pastry bag in a spiral. Put it in the freezer for 1 hour. After rearranging in the refrigerator.
9. Before serving, decorate with chopped pistachios and physalis.