LIME MOUSSE TART
all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
1/4 cup fresh lime juice
3/4 cup chilled whipped cream, (divided into 1/4 cup and
5 ounces white chocolate
1 teaspoon grated lime peel
2 tablespoons sour cream
baskets strawberries, washed, hulled, sliced
1/3 cup seedless raspberry
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.
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.
until mousse sets, about 2 hours.
Arrange berries atop the mousse.
jam in small saucepan over low heat. Brush jam over strawberries to glaze.