Lime Mousse Tart

Yield: 8 servings

Ingredients

Crust

• 1 1/4 cups Graham cracker crumbs (about 12 (5 x 2 1/2 inch crackers)
• 5 tablespoons unsalted butter, softened
• 1/4 cup granulated sugar

Mousse

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 1 1/2 teaspoons unflavored gelatine (less than 1 envelope)
• 3 large egg yolks
• 3 tablespoons unsalted butter
• 1 tablespoon finely grated fresh lime zest
• 1/2 cup fresh lime juice
• 1 cup well-chilled heavy cream

Instructions

Crust

1. Heat oven to 325 degrees F.
2. In a 9 1/2 inch springform pan blend all crust ingredients with your fingertips until combined well and press evenly onto bottom and 1 inch up side of the pan. Bake crust in the middle of the oven for 10 minutes and transfer to a rack to cool.

Mousse

1. In a heavy saucepan whisk together sugar, cornstarch and salt, and gradually whisk in milk, whisking until mixture is smooth. Sprinkle gelatine over milk mixture and let stand 1 minute to soften gelatin.
2. In a small bowl whisk together yolks. Bring milk mixture to a boil over moderate heat, whisking constantly, and remove pan from heat. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into remaining milk mixture. Simmer custard, whisking, 3 minutes (custard will be thick but pourable) and remove pan from heat. Whisk in butter, zest and lime juice until combined and let custard stand 10 minutes to allow flavors to blend.
3. Pour custard through a fine sieve into a metal bowl, pressing custard with a rubber spatula if necessary, and set in a large bowl of ice and cold water. Cool custard, stirring occasionally with a rubber spatula until thick but not completely set (custard should mound slightly when dropped from a spoon), about 20 minutes.
4. In a bowl with an electric mixer beat cream until it holds soft peaks. With a large rubber spatula gently fold whipped cream into custard and gently spoon mousse into crust. Chill tart, uncovered, until set, about 4 hours.

Notes

Tart keeps, covered and chilled, for 3 days.

Attribution

Posted by FootsieBear at Recipe Goldmine April 29, 2001.