Strawberry-Topped Lime Mousse Tart
Bon Appetit April 1996
Lisa Mann: Durham, North Carolina

Thank you, Lisa! A thousand times, thank you! This is such an excellent recipe
that we have decided to make an exception to one of our own rules; that is to say, normally we would not publish a recipe that we know already appears on Epicurious. Why should we bother? Of course, we do make an exception once
in a while. And, granted, it happens from time to time that there is an oversight,
or that the recipe shows up on Epicurious subsequent to its publication here. Be
that as it may, this (in our humble opinion) is one of those must-have recipes.
Of course, if you do not care for strawberries, limes, white chocolate or cream,
it probably won't do a thing for you...

Serves 8

Crust
3/4 cup all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 teaspoons (about) cold water

Filling
1/4 cup fresh lime juice
1/2 teaspoon unflavored gelatin
3/4 cup chilled whipping cream
5 ounces good-quality white chocolate
(such as Lindt or Baker's), chopped
1 teaspoon grated lime peel [zest]
2 tablespoons sugar
2 tablespoons sour cream

Topping
Three 12-ounce basket strawberries, hulled, sliced
1/3 cup (about) seedless strawberry jam

For crust: Blend first 4 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.
Preheat oven to 375 degrees F. Bake crust until deep golden brown,
about 30 minutes. Transfer to rack and cool.
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 [zest]. Chill until cold
and beginning to thicken but not set, stirring often, about 45 minutes.
Beat sugar, sour cream and remaining 1/2 cup cream to medium-stiff
peaks in medium bowl. Fold whipped cream mixture into white choco-
late mixture. Spoon mousse into crust. Chill until mousse sets, about 4
hours. (Can be made 1 day ahead. Cover and refrigerate.)
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; chill.)

Featured Archive Recipes:
Caribbean Lime Pie
Daiquiri Pie
Gigi's White Chocolate Fruit Tart
Strawberry Margarita Pie
White Chocolate Tartlets with Strawberry Coulis
 

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