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
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
Make crust. Heat oven to 325 degrees F.
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
10 minutes and transfer to a rack to cool.
Make mousse. 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.
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.
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.
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.
Tart keeps, covered and chilled, 3 days.
Posted by FootsieBear at Recipe Goldmine April 29, 2001.