STRAWBERRY-TOPPED LIME MOUSSE
for 1 9-inch tart pan with removable bottom
3/4 cup all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
2 teaspoons cold water
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
2 tablespoons sugar
2 tablespoons sour cream
3 12-ounce baskets strawberries, washed, hulled, sliced
seedless raspberry jam
Preheat oven at 375 degrees.
first 4 ingredients in processor until nuts are ground. Add butter, and mix
until mixture of fine.
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.
a small bowl, combine the lime juice and gelatin. Let stand for 10 minutes to
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.
jam in small saucepan over low heat. Brush jam over strawberries to glaze.