Best Strawberry Topped Lime Mousse Tart Recipes

Strawberry Lime Mousse image

Provided by Ree Drummond : Food Network

Categories dessert

Time 10m

Yield 6 servings

Number Of Ingredients 6

One 14-ounce can sweetened condensed milk
1 cup frozen strawberries
1 tablespoon sugar
1 lime, zested and juiced
One 8-ounce carton frozen whipped topping, thawed
Vanilla wafer cookies, for serving

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.

Strawberry-Topped Lime Mousse Tart image

Provided by Lisa Mann

Yield Makes 8 servings

Number Of Ingredients 18

Crust
3/4 cup all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 teaspoons (about) cold water
Filling
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 peel
2 tablespoons sugar
2 tablespoons sour cream
Topping
3 12-ounce basket strawberries, hulled, sliced
1/3 cup (about) seedless strawberry jam

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.)