Strawberry Topped Lime Mousse Tart Recipes

STRAWBERRY LIME MOUSSE

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

EASY STRAWBERRY MOUSSE

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.

STRAWBERRY-TOPPED LIME MOUSSE TART

Steps:

• For crust:
• 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. Preheat oven to 375°F. Bake crust until deep golden brown, about 30 minutes. Transfer to rack and cool.
• For filling:
• 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.)
• For topping:
• Decoratively arrange berries atop mousse. Melt jam in small saucepan over low heat, stirring often. Brush enough jam over berries to glaze. (Can be made 4 hours ahead. Cover; chill.)

STRAWBERRY PIE MOUSSE

Steps:

• In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth. , Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.