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Serves:serves 8

Serves: serves 8
Preparation time: 40 minutes
Cooking time: 30 minutes
Total time:  1 hour 10 minutes


  • 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

    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.
    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.
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