Recipe
STRAWBERRY-TOPPED LIME MOUSSE TART
Serves: 8
Preparation time: 40 minutes If they like it, it serves 8 otherwise
Cooking time: 30 minutes
Totaltime: 1 hour 10 minutes
Ingredients
- 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
- Topping:
- 3 12-ounce baskets strawberries, washed, hulled, sliced
- 1/3 cup seedless raspberry jam
Preparation
-
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.
Filling:
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.
main ingredients: strawberry almond butter chocolate type of dish:
dessert
type of recipe:
pie/tart
Country cuisine:
Italy specific recipes:
Chef-recipe season and occasion:Fathers-Day
-
Fluffy strawberry sherbet
-
Frozen individual strawberry soufflés
-
Strawberry purses
-
Marbled strawberry bombe
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