Prepare pastry base by pressing pastry into a 23cm flan tin with removable base and freeze for 20 minutes or more.
Preheat oven to 180°C. Remove tin straight from the freezer and bake 15 minutes until golden and fragrant.
Meanwhile, make the strawberry filling by placing corn flour, lemon juice and sugar into TM bowl. Cook 6 min/90°C/speed 3. Scrape down sides of bowl and mixture from around the base of the blades.
Add rosewater gelatin mixture and blend 20 sec/speed 5.
Add strawberries and cook 3 min/80°C/Reverse/speed 1.
Spread the strawberry mixture onto the cooked pastry base. Return to the oven for 5 minutes.
Prepare meringue by placing egg whites and cream of tartar into a clean, dry TM bowl. Whip 5 min/37°C/Butterfly/speed 3.
Add 200g golden caster sugar, one tsp at a time through hole in lid as you whip further 5 min/60°C/Butterfly/speed 3. Add vanilla bean paste at the very end of the time.
Remove Butterfly and either mound or pipe the meringue on top of the strawberry base.
You can either use a blow torch to toast the meringue or reduce the oven temperature to 160°C and bake the entire pie for approx. 10-15 minutes until the meringue is golden.
Cool completely prior to serving as it will hold together a lot better when cold.
This really can be completely made ahead of time except the meringue. That needs to be done on the day of serving as it will keep in the fridge.