Pastry;
Place sugar, zest and salt into Thermomix bowl and mill 10 sec/speed 10.
Add flour, butter and vanilla bean paste and blend 4 sec/speed 8.
Add egg yolk and water and blend 10 sec/speed 8.
Push dough into a disc on floured Silpat mat and roll out into large circle. Line a flan tin with removable base with pastry and place into freezer for 30 minutes.
Preheat oven to 200°C. Blind bake pastry case for 20 minutes. Remove beads and cook a further 10 minutes.
Cool.
Mousse;
Insert butterfly into Thermomix bowl. Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/butterfly/60°C/speed 3. Remove whites from bowl and set aside in a large bowl.
Without washing the bowl, add cream and vanilla bean paste and whip 20-30 sec/butterfly/speed 4 or until soft peaks form. Remove butterfly and add whipped cream to egg whites, leaving approximately 60g whipped cream in the base of the Thermomix bowl. Add chocolate to the Thermomix bowl and melt 5 min/50°C/speed 1. Scrape down sides of bowl and incorporate gently for a few seconds.
Cool chocolate slightly before folding egg whites, cream and chocolate together in the large bowl by hand.
Spread into baked pastry case and refrigerate for 2 hours.
Strawberry Sauce;
Place 200g strawberries, lemon juice and sugar into Thermomix bowl and cook 7 min/70°C/speed 1. Blend 30 sec/speed 7. Push through strainer to remove seeds.
Slice remaining strawberries and arrange on top of mousse filling. Drizzle with the Strawberry sauce.
Chill until service.