- 1 1/4 Cups All-Purpose Flour
- 1/4 Cups Sugar
- 1/4 Teaspoon Salt
- 4 Ounces (1 Stick) Unsalted Butter, Cold, Cut Into Small Cubes
- 1 Large Egg Yolk
- 1 Tablespoon Plus More Ice Water
- 6 Ounces Lindt White Chocolate, Chopped
- 1 1/4 Cups~Divided Chilled Heavy Whipping Cream
- 1/2 Teaspoon Vanilla
- 2 Large Egg Whites
- 1/8 Teaspoon Cream Of Tartar
- 1/3 Cup Seedless Strawberry Jam
- 1 Tablespoon Fresh Lemon Juice
- 1–16 Ounce Basket Strawberries, Hulled and Thinly Sliced Lengthwise
1. In the bowl of a food processor, add flour, sugar, salt and butter. Pulse the food processor using on/off turns until most of the mixture looks like coarse meal with small (roughly pea-size) butter lumps. Add egg yolk and 1 tablespoon of ice water to the processor and pulse just until most of the mixture forms moist clumps, adding more water, 1 teaspoon at a time, as needed, if dough is too dry. Dump the dough into 9-inch-diameter tart pan with removable bottom. Press the dough evenly over the bottom and up the sides of the tart pan. Pierce crust all over with a fork and freeze the crust for 30 minutes.
2. Preheat the oven to 375 degrees. Cover the chilled tart crust with foil and fill with pie weights or dried beans. Bake foil covered crust in preheated oven for 25 minutes. Remove foil and weights or beans and bake uncovered an additions 8-12 minutes or until edges are golden and the center of the crust is just baked (it won’t have a lot of color). Remove from oven and place on a wire rack to cool completely.
3. Meanwhile, make the mousse; Place the chopped white chocolate and 1/4 cup heavy whipping cream in a heat proof bowl set over a pan of simmering water (don’t let the bottom of the bowl come in contact the water.) and stir until the chocolate is melted and the mixture is smooth. Remove the bowl and set aside. Cool for 15 minutes.
4. In a medium bowl, using an electric mixer, beat the remaining 1 cup of whipping cream and vanilla until firm peaks form (firm but not overbeaten). Set aside.
5. In another medium bowl, using clean and dry beaters, beat the egg whites and cream of tartar until stiff but not dry. Fold the whites into the cooled chocolate mixture, then fold in whipped cream. Pour mixture into completely cooled crust and smooth out the top. Chill in the refrigerator overnight.
6. In a small saucepan, combine jam and lemon juice. Heat up until the jam warms up and is easily mixed with the lemon juice into a smooth glaze. Remove from heat and set aside. Arrange sliced strawberries in concentric circles on the top of the tart. Brush melted jam evenly over berries. Chill tart up to 2 hours and serve.
Source : allrecipes.Com