NUT CRUST
2 c Walnuts; toasted
2 c Almonds; toasted
1/3 c Firmly packed brown sugar
1 ts Grated lime peel
6 tb (3/4 stick) butter; melted
-LIME FILLING-
1 1/3 c Sugar
3/4 c Whole milk
8 lg Egg yolks
1/3 c Fresh lime juice
2 1/2 ts Grated lime peel
6 oz Imported white chocolate
-(such as Lindt), finely
-chopped
4 c Chilled whipping cream
BLACKBERRY SAUCE
2 pk (16-oz) frozen blackberries;
-thawed
1 1/3 c Raspberry juice or other
-berry juice blend
3/4 c Sugar
ASSEMBLY
1 c Chilled whipping cream
2 tb Sugar
3 c Assorted fruit (such as
-raspberries, blueberries,
-blackberries, strawberries,
-sliced peeled mango,
-pineapple, kiwifruit and
-peaches)
Fresh mint leaves
Additional assorted fruit
NOTE: The filling is wonderfully creamy, like ice cream, but is made
without using an ice cream machine. Be sure to have plenty of extra fruit
to go along with the torte.
NUT CRUST: Finely chop first 4 ingredients in processor, using on/off
turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 c nut
mixture to 10 inch-diameter springform pan with 2 1/2 inch-high sides;
transfer remaining nut mixture to 6-inch-diameter springform pan with 2
1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up
sides, then over bottom of each pan, covering completely. Freeze.
LIME FILLING: Combine first 5 ingredients in medium metal bowl. Place bowl
over saucepan of simmering water (do not allow bottom of bowl to touch
water). Whisk constantly until candy thermometer registers 170″F, about 5
minutes. Remove bowl from over water. Add white chocolate and whisk until
melted and smooth. Freeze lime mixture until cold and thickened, whisking
occasionally, about 45 minutes.
Beat cream in large bowl until stiff. Pour lime mixture over whipped cream;
using rubber spatula, fold lime mixture and cream together. Divide filling
between crusts. Cover and freeze overnight.
BLACKBERRY SAUCE: Bring all ingredients to boil in heavy medium saucepan,
stirring frequently. Cool slightly. Puree mixture in batches in processor.
Strain through sieve set over bowl, pressing on solids. Chill until cold.
(Can be made 1 day ahead.)
ASSEMBLY: Using electric mixer, beat cream and sugar in large bowl until
peaks form. Run sharp knife around pan sides to loosen torte tiers. Release
pan sides. Center 6 inch tier on its pan bottom atop 10 inch tier. Spread
whipped cream over sides (not tops) of tiers, covering crusts completely.
Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in
plastic, keep frozen.)
Transfer tiered torte to platter. Mound fruit decoratively atop torte.
Garnish with mint. To serve, slide spatula under 6-inch tier and transfer
to work surface. Cut tiers into wedges. Serve with sauce and additional
fruit.
Yields
18 Servings