Strawberry Mousse Tart

Method:

  1. Preheat oven to 160ºC (140°C fan forced). Place biscuits in a food processor and process until they are finely crumbled. In a medium bowl, stir together the biscuit crumbs and sugar, then add the melted butter and stir until thoroughly combined.
  2. Press the mixture into a 24cm tart pan with removable bottom and bake 10 minutes. Cool completely on a wire rack.
  3. Meanwhile, to make the strawberry coulis: roughly chop the strawberries, place them in a medium saucepan over medium heat. Sprinkle with the sugar and add the lemon juice. Stir until the strawberries have melted down. Transfer to a blender and purée until smooth, strain and cool to room temperature. Set aside.
  4. In a separate, microwaveable bowl, combine the white chocolate and ⅓ cup of the thickened cream. Microwave on 50% power for approximately 1 minute. Stir, then microwave again for 30 seconds, stir until all of the chocolate has melted. Cool the chocolate mixture to room temperature.
  5. Whip the remaining cream with an electric mixer to stiff peaks. Fold ⅓ cup of the strawberry coulis through the cooled chocolate. Then gently fold chocolate and coulis mixture through the whipped cream thoroughly.
  6. Scrape the filling into the cooled crust and smooth the top. Refrigerate for 2-3 hours, or until set.
  7. To assemble, remove the tart from the fridge. Spoon over several tablespoons of the strawberry coulis and scatter the cut strawberries over the coulis.
  8. Garnish with fresh lime zest and few mint leaves. Refrigerate until ready to serve.