Crust:
¾ cup flour
1/3 cup whole almonds, toasted
1/3 cup confectioners’ sugar
¼ tsp. salt
6 Tbsp. chilled, unsalted butter, cut into ½ inch pieces
2 tsp. (approx.) cold water
Filling:
¼ cup fresh lime juice
½ tsp. unflavored gelatin
¾ cup chilled whipping cream
5 oz. good-quality white chocolate (I like Lindt), chopped
1 tsp. lime zest
2 Tbsp. sugar
2 Tbsp. sour cream
Topping:
3 – 12 oz. baskets, strawberries, hulled, sliced evenly
1/3 cup (about) seedless strawberry jam
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 into ball; flatten into disk. Press dough over bottom and up sides of 9-inch tart pan with removable bottom. Freeze until firm, about 30 minutes.
Preheat oven to 375 degrees. Bake crust until deep golden brown, about 30 minutes. Transfer to rack and cool.
Filling:
Place lime juice in small bowl; sprinkle gelatin over. Let stand 10 minutes to soften. Bring ¼ 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 lime zest. Refrigerate until cold and beginning to thicken but not set, stirring often, about 45 minutes.
Beat sugar, sour cream and remaining ½ cup cream to medium-stiff peaks in medium bowl. Fold whipped cream into white chocolate. Spoon mousse into crust. Chill until set, about 4 hours.
Topping:
Arrange sliced berries, starting on the outside edge with the pointed end of the strawberry pointing out, place in circular pattern, staggering berries solidly working towards the center….so beautiful! This is a refreshing and light dessert that appeals to many. Henrik Bryde’s fav!
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