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Strawberry-Topped Lime Mousse Tart



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Strawberries, circa 1905
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Strawberry-Topped Lime Mousse Tart
Bon Appetit April 1996
Lisa Mann
Durham, North Carolina

Thank you, Lisa! A thousand times, thank you! What an excellent
recipe! It immediately became one of our faves. We'll even go so far
as to place it  in the "must-have" category. Of course, it probably
won't do a thing for those among you who don't care for straw-
berries, limes, white chocolate or cream... [MG]

Serves 8

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

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

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.)

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