My mom Sally received this White Chocolate Lime Tart with Strawberries recipe from a friend in Vancouver. The tartness of the lime is balanced by the white chocolate’s sweetness, and together they form a wonderful base for the strawberries. And, the flour-almond crust is to die for! The almonds pair perfectly with the sweet, creamy, tangy filling.
This colorful and delicious dessert has become a favorite in our household, especially when strawberries are in season and full of flavor. If you can’t find good strawberries, either raspberries or blueberries would be delicious as well.
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White Chocolate and Lime Tart with Strawberries
Sweet and creamy with a bit of tang, this White Chocolate Lime Tart with Strawberries is a show-stopping, scrumptious dessert!
- Yield: 8 servings 1x
- Category: Desserts, tarts, make ahead, easy entertaining
- 3/4 cup all-purpose flour
- 1/3 cup whole almonds
- 1/3 cup powdered (confectioners) sugar
- 1/4 teaspoon salt
- 6 tablespoons chilled butter, cut into pieces
- 2 teaspoons chilled water
White Chocolate Lime Filling
- 1/4 cup fresh lime juice
- 1/2 teaspoon unflavored gelatin
- 3/4 cup heavy whipping cream, divided
- 5 ounces white chocolate, chopped
- 1 teaspoon grated lime zest
- 2 tablespoons sugar
- 2 tablespoons sour cream
- 3 cups sliced fresh strawberries
- 2 tablespoons currant jelly
- In a food processor, combine the flour, almonds, powdered sugar and salt and process until nuts are ground.
- Add butter; pulse until mixture resembles corn meal.
- Slowly blend in 2 teaspoons of water until mixture begins to clump.
- Gather mixture into a ball in your hands, then press dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 30 minutes or until firm.
- Preheat oven to 375 degrees. Bake crust for 15 minutes or until golden brown, shielding edges with pie shields or aluminum foil if browning too quickly. Cool on a wire rack.
White Chocolate Lime Filling
- To make the filling: In a small bowl, pour in lime juice and sprinkle with gelatin. Let soften for 10 minutes.
- 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 35 to 40 minutes or until cold and just beginning to thicken.
- In a mixing bowl, beat the sugar, sour cream, and remaining 1/2 cup whipping cream with an electric mixer to medium-stiff peaks. Fold whipped cream mixture into chilled white chocolate mixture; spread evenly over crust. Cover and refrigerate at least 3 hours or until set.
- Before serving, arrange sliced berries decoratively on top.
- In a small saucepan or bowl in the microwave, 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.