Strawberry white chocolate mousse tart
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Strawberry white chocolate mousse tart
  Chocolate    Tarts    Mousse  
Last updated 6/12/2012 1:25:11 AM. Recipe ID 59029. Report a problem with this recipe.
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      Title: Strawberry white chocolate mousse tart
 Categories: Chocolate, Strawberry
      Yield: 8 Servings
 
           Pastry:
  1 3/4 c  Unbleached Flour
    1/4 c  Firmly Packed Light Brown
           Sugar
  2 1/2 ts Orange Peel -- grated
    1/8 ts Salt
  1 3/4    Sticks Unsalted Butter --
           Chilled and cut in p
  1 1/2 tb Fresh Orange Juice
      1    Egg Yolk
      1 ts Vanilla Extract
      2 oz Imported White Chocolate
           Mousse:
      6 oz Imported White Chocolate
    1/4 c  Heavy Cream
      1 lg Egg White -- at room
           Temperature
      1 tb Sugar
    1/2 c  Whipping Cream -- whipped to
           Stiff
           Peaks
      2 tb Grand Marnier
      1 lg Strawberries -- with stems
     25 lg Strawberries -- hulled
    1/2 c  Strawberry Jam Or
           Preserves*
 
  For pastry: Mix first 4 ingredients in a large bowl. Add butter and
  cut into mixture until it resembles fine meal. Blend orange juice
  with egg yolk and vanillla. Add enough juice mixture to dry
  imgredients to form ball that comes together.
  
  Gather dough into a ball and flatten into roughly a 12 inch round.
  Position rack in center of oven and preheat to 375 degrees. Roll
  dough out between sheets of plastic wrap to 1/8 inch thickness. Trim
  to an 11 inch circle (use tart pan as guide). Remove plastic wrap
  from top and invert into a 10 inch round springform pan with
  removable bottom. Remove plastic wrap and press into bottom and up
  sides of pan... crimp top edges. Freeze for 15 minutes. Line tart
  shell with aluminum foil and weight with pie weights or beans. Bake
  until sides are set - about 10 minutes. REmove foil and weights. Bake
  crust until golden brown - about 16-20 minutes. Sprinkle two ounces
  of white chocola te over hot crust. Let stand for about 1 minute.
  Using the back of a spoon, spread chocolate over bottom and up sides.
  Transfer to rack to cool.
  
  For mousse: Melt white chocolate with 1/4 C heavy cream in a small
  heavy saucepan over very low heat, stirring constantly. Pour into
  bowl. Let stand until just cool. Beat egg white in a small bowl until
  soft peaks form. Gradually add sugar and beat until stiff but not
  dry. Fold whipped cream, 1 tbsp. liqueuer, and egg white into
  chocolate mixture. Spoon mousse into prepared pan, spreading evenly.
  Refrigerate until mousse is set (2 hours or overnight (can be made
  ahead and frozen at this point)).
  
  To assemble: Fan all strawberries by making several legthwise cuts in
  each, starting 1/4 inch from base and extending through the tip. Fan
  with fingertips. Bring jam and remaining 1 tbsp. liqueuer to a boil
  in a heavy small saucepan, stirring constantly. Transfer to processor
  and puree. Brush thin layer of jam over mouse. Place 2 fanned
  strawberries with stems on opposing sides of mousse. Arrange smaller
  fanned strawberries atop artistically.
  
  




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Recipe ID 59029 (Apr 03, 2005)

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