Happy belated Mother’s Day to the much appreciated mothers out there. My family and I celebrated my mom yesterday with a delicious brunch at Opah, followed by a relaxing day at home. Our original plan was to have my brother and I cook a gourmet dinner, but unfortunately, my other brother had to work. However, I was still able to bake a little something for my mom.
Since she loves citrus desserts, and didn’t want to eat anything too heavy, I decided on this strawberry and blueberry-topped lime mousse tart. I found the recipe on Epicurious, and made a few minor alterations.
The slightly salty shell from the crushed, toasted almonds worked perfectly with the refreshing tart filling from the lime juice and zest. The variation of textures was also pleasant–a buttery and crumbly crust, silky mousse layer and succulent and tender strawberries and blueberries.
My mom approved. :)
3/4 cup flour
1/3 cup whole almonds, toasted
1/3 cup confectioner’s sugar
1/4 tsp. salt
6 tbsp. chilled unsalted butter, cut into 1/2-inch pieces
2 tsp. (about) cold water
Preheat oven to 375 degrees.
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. Bake crust until deep golden brown, about 15 minutes. Transfer to rack and cool.
1/4 cup (about) fresh lime juice, or juice of 3 limes
1/2 tsp. unflavored gelatin
3/4 cup chilled whipping cream
4 oz. Ghirardelli white chocolate, chopped
1 1/2 tsp. grated lime peel
2 tbsp. sugar
2 tbsp. sour cream
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. 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 chocolate mixture. Spoon mousse into crust. Chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Cover and refrigerate.)
1 32-oz. basket strawberries, hulled, sliced
1/3 cup (about) seedless strawberry jam