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Lime Mousse Tart

Submitted By Kashmeer Kapoor (0 Review)
48/60 out of 6 votes
217


Timings
30 min(s)
90 min(s)
120 min(s)
This recipe can be serve by Eight Persons
Ingredients
  1. 1 1/4 Cups Graham Cracker Crumbs
  2. 5 Tablespoons Unsalted Butter Softened
  3. 1/4 Cup Sugar Granulated
  4. 1/4 Teaspoon Salt
  5. 2 Cups Milk
  6. 1 1/2 Teaspoons Unflavored Gelatine
  7. 3 Large Egg Yolks
  8. 3 Tablespoons Unsalted Butter
  9. 1 Tablespoon Lime Zest Finely Grated Fresh
  10. 1/2 Cup Fresh Lime Juice
  11. 1 Cup Heavy Cream Well-Chilled
Method
  1. Make crust: Preheat oven to 325 degrees F.
  2. In a 9 1/2-inch spring form 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.
  3. Make mousse: In a heavy saucepan whisk together sugar, cornstarch and salt, and gradually whisk in milk, whisking until mixture is smooth. Sprinkle gelatin over milk mixture and let stand 1 minute to soften gelatin.
  4. 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.
  5. 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.
  6. 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.
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