Pastry:
1 3/4 c Unbleached Flour
1/4 c Firmly Packed Light Brown
Sugar
2 1/2 ts Orange Peel — grated
1/8 ts Salt
1 3/4 Sticks Unsalted Butter —
Chilled and cut in p
1 1/2 tb Fresh Orange Juice
1 Egg Yolk
1 ts Vanilla Extract
2 oz Imported White Chocolate
Mousse:
6 oz Imported White Chocolate
1/4 c Heavy Cream
1 lg Egg White — at room
Temperature
1 tb Sugar
1/2 c Whipping Cream — whipped to
Stiff
Peaks
2 tb Grand Marnier
1 lg Strawberries — with stems
25 lg Strawberries — hulled
1/2 c Strawberry Jam Or
Preserves*
For pastry: Mix first 4 ingredients in a large bowl. Add butter and cut
into mixture until it resembles fine meal. Blend orange juice with egg yolk
and vanillla. Add enough juice mixture to dry imgredients to form ball that
comes together.
Gather dough into a ball and flatten into roughly a 12 inch round. Position
rack in center of oven and preheat to 375 degrees. Roll dough out between
sheets of plastic wrap to 1/8 inch thickness. Trim to an 11 inch circle
(use tart pan as guide). Remove plastic wrap from top and invert into a 10
inch round springform pan with removable bottom. Remove plastic wrap and
press into bottom and up sides of pan… crimp top edges. Freeze for 15
minutes. Line tart shell with aluminum foil and weight with pie weights or
beans. Bake until sides are set – about 10 minutes. REmove foil and
weights. Bake crust until golden brown – about 16-20 minutes. Sprinkle two
ounces of white chocola te over hot crust. Let stand for about 1 minute.
Using the back of a spoon, spread chocolate over bottom and up sides.
Transfer to rack to cool.
For mousse: Melt white chocolate with 1/4 C heavy cream in a small heavy
saucepan over very low heat, stirring constantly. Pour into bowl. Let stand
until just cool. Beat egg white in a small bowl until soft peaks form.
Gradually add sugar and beat until stiff but not dry. Fold whipped cream, 1
tbsp. liqueuer, and egg white into chocolate mixture. Spoon mousse into
prepared pan, spreading evenly. Refrigerate until mousse is set (2 hours or
overnight (can be made ahead and frozen at this point)).
To assemble: Fan all strawberries by making several legthwise cuts in each,
starting 1/4 inch from base and extending through the tip. Fan with
fingertips. Bring jam and remaining 1 tbsp. liqueuer to a boil in a heavy
small saucepan, stirring constantly. Transfer to processor and puree. Brush
thin layer of jam over mouse. Place 2 fanned strawberries with stems on
opposing sides of mousse. Arrange smaller fanned strawberries atop
artistically.
Yields
8 Servings