Fruit Topped Lime Mousse Tart
(Special thank you to the Sage Family for this amazing recipe!)
1 1/2 cup All Purpose Flour
2/3 cup Slivered Almonds
2/3 cup Powdered Sugar
1/4 teaspoon salt
12 tablespoons chilled Unsalted Butter, cut into 1/2-inch pieces
4 Tbsp. 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 zest
2 Tbsp. Sugar
2 tablespoons Sour Cream
Assorted fresh Berries (strawberries, raspberries, blueberries) 4 pints
1/3 cup (about) Apricot Jam
Blend first 4 ingredients in food processor until nuts are ground. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water 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.
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 lime zest. Chill until cold and beginning to thicken but not set, stirring often, about 30-45 minutes.
Beat sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks in medium bowl. Fold whipped cream mixture into white chocolate mixture. Spoon mousse into cooled crust. Chill until mousse sets, about 4
Decoratively arrange berries/fruit over the top of the mousse. Melt jam in small saucepan over low heat, stirring often. Brush enough jam over berries to glaze. Enjoy!