White Chocolate and Lime Tart with Strawberries

strawberry desserts

(Serves 8)

My Mom Sally received this recipe from a friend in Vancouver. The citrus in the filling is a wonderful complement to a main fish dish course.

Crust:

3/4 cup flour
1/3 cup whole almonds
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons chilled butter

Tart:

1/4 cup fresh lime juice
1/2 teaspoon unflavored gelatin
3/4 cup whipping cream, divided
5 ounces white chocolate, chopped
1 teaspoon grated lime zest
2 tablespoons sugar
2 tablespoons sour cream

Topping:

3 cups sliced fresh strawberries
2 tablespoons red currant jelly

To make the crust: combine flour, almonds, powdered sugar and salt in a food processor and mix until nuts are ground. Cut the butter into small pieces and add to processor; pulse until mixture resembles corn meal. Slowly blend in 2 teaspoons of water until mixture begins to clump. Turn mixture out on work surface. Gather into a ball, then press dough over the bottom and up the sides of a 9-inch tart pan with removable bottom.Freeze until firm, around 30 minutes. Bake crust at 375 degrees for 15 minutes or until golden brown. Cover edge if it cooks too fast. Place on a rack to cool.

While the crust is in the freezer, start making the filling: put lime juice in a small bowl and sprinkle gelatin over the top.Let stand 10 minutes to soften. In a medium saucepan, bring 1/4 cup whipping cream to a simmer. Reduce heat to low, add white chocolate and stir until melted. Remove from heat and stir in gelatin mixture. Stir in lime zest. Transfer to a mixing bowl and refrigerate until cold and just beginning to thicken, around 35 to 40 minutes.

Beat the sugar, sour cream and remaining 1/2 cup whipping cream to medium-stiff peaks. Fold whipped cream into chilled white chocolate mixture; spread evenly over crust. Cover and refrigerate until set, at least 3 hours.

Before serving, arrange berries decoratively on top. In a small saucepan, melt jelly over low heat and brush over top of berries.

Make ahead: The tart can be made up to 24 hours ahead, covered, and stored in the refrigerator.

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