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STRAWBERRY-TOPPED LIME MOUSSE TART
Serves 8
For crust:
3/4 cup
all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
2 teaspoons
cold water
For filling:
1/4 cup fresh lime juice
1/2 teaspoon
unflavored gelatin
3/4 cup chilled whipped cream, (divided into 1/4 cup and
1/2 cup)
5 ounces white chocolate
1 teaspoon grated lime peel
2
tablespoons sugar
2 tablespoons sour cream
Topping:
3 12-ounce
baskets strawberries, washed, hulled, sliced
1/3 cup seedless raspberry
jam
Crust:
Preheat oven at 375 degrees.
Blend first 4 ingredients
in processor until nuts are ground. Add butter cut into small pieces, and mix
until dough has a fine texture. Blend in enough water until mixture forms a
ball. Press dough evenly over bottom and up sides of tart pan. Freeze crust for
30 minutes. Bake until golden brown for about 30 minutes.
Filling:
In a
small bowl, combine the lime juice and gelatin. Let stand for 10 minutes to
soften. Bring 1/4 cup cream to simmer in medium saucepan. Stir in the white
chocolate. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold
and beginning to thicken but not set, stirring often.
Whip sugar, sour
cream and remaining 1/2 cup cream to medium-stiff peaks.
Fold whipped cream
mixture into the white chocolate mixture. Spoon mousse into crust.
Chill
until mousse sets, about 2 hours.
Arrange berries atop the mousse.
Melt
jam in small saucepan over low heat. Brush jam over strawberries to glaze.
