Strawberry Topped Lime Mousse Tart Food

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.

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 MOUSSE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.

STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
• For mousse:
• Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
• Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.
• Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

STRAWBERRY LIME SMOOTHIE POPS

Steps:

• Blend all ingredients, then pour into ice pop molds.
• Freeze for at least 2 hours (or overnight).

STRAWBERRY PARFAIT

Steps:

• Preheat oven to 350°F Combine tofu, soy cream cheese, confectioners' sugar and vanilla in blender or food processor, and purée until smooth. Spoon into large serving bowl, and stir in fresh and dried strawberries.
• Spread walnuts in small baking dish or pie pan, and bake until fragrant and lightly browned, stirring twice, 6 to 8 minutes. Sprinkle parfait with walnuts, and serve.

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.