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Mother's Day: Strawberry-Topped Lime Mousse Tart

Source of Recipe


Bon Appétit, April 1996



List of Ingredients



• Crust:
  
• 3/4 cup all-purpose flour
  
• 1/3 cup whole almonds, toasted
  
• 1/3 cup powdered sugar
  
• 1/4 tsp salt
  
• 6 Tbsp chilled unsalted butter, cut into 1/2-inch pieces
  
• 2 tsp (about) cold water
  
• .
  
• Filling:
  
• 1/4 cup fresh lime juice
  
• 1/2 tsp unflavored gelatin
  
• 3/4 cup chilled whipping cream
  
• 5 ounces good-quality white chocolate, chopped
  
• 1 tsp grated lime peel
  
• 2 Tbsp sugar
  
• 2 Tbsp sour cream
  
• .
  
• Topping:
  
• 3 (12-ounce) baskets strawberries, hulled, sliced
  
• 1/3 cup (about) seedless strawberry jam
  






Instructions



1. For crust:
   Blend first four ingredients in processor until nuts are ground but some small pieces still remain. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water by teaspoonfuls until mixture begins to form clumps. Gather dough into ball; flatten into disk. Press dough evenly over bottom and up sides of 9-inch diameter tart pan with removable bottom. Freeze crust until firm, about 30 minutes.
   
   
2. Preheat oven to 375°F. Bake crust until deep golden brown, about 30 minutes. Transfer to rack and cool.
   
   
3. For filling:
   Place lime juice in small bowl; sprinkle gelatin over. Let stand 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Reduce heat to low. Add white chocolate; stir until melted and smooth. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often, about 45 minutes.
   
   
4. Beat sugar, sour cream, and remaining 1/2 cup cream to medium-stiff peaks in medium bowl. Fold whipped cream mixture into white chocolate mixture. Spoon mousse into crust. Chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Cover and refrigerate.)
   
   
5. For topping:
   Decoratively arrange berries atop mousse. Melt jam in small saucepan over low heat, stirring often. Brush enough jam over berries to glaze. (Can be made 4 hours ahead. Cover and chill.)
   
   Serves 8