Ingredients Jump to Instructions ↓

  1. Pastry

  2. 1 3/4 cups 109g / 3.8oz Unbleached flour

  3. 1/4 cup 40g / 1.4oz Firmly packed light brown sugar

  4. 2 1/2 teaspoons 12ml Orange peel - grated

  5. 1/8 teaspoon 0.6ml Salt

  6. 1 3/4 Unsalted butter - chilled and cut in p

  7. 1 1/2 tablespoons 22ml Fresh orange juice

  8. 1 Egg yolk

  9. 1 teaspoon 5ml Vanilla extract

  10. 2 oz 56g Imported white chocolate

  11. Mousse

  12. 6 oz 170g Imported white chocolate

  13. 1/4 cup 59ml Heavy cream

  14. 1 cup 198g / 7oz Egg white - at room temperature (large)

  15. 1 tablespoon 15ml Sugar

  16. 1/2 cup 118ml Whipping cream - whipped to stiff peaks

  17. 2 tablespoons 30ml Grand Marnier

  18. 1 tablespoon 15ml Strawberries - with stems (large)

  19. 25 tablespoons 375ml Strawberries - hulled (large)

  20. 1/2 cup 118ml Strawberry jam or preserves*

Instructions Jump to Ingredients ↑

  1. For pastry:

  2. 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 vanilla. Add enough juice mixture to dry ingredients to form ball that comes together. Gather dough into a ball and flatten into roughly a 12 inch round.

  3. Position rack in center of oven and preheat to 375F. 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.

  4. Remove plastic wrap and press into bottom and up sides of pan...crimp top edges. Freeze for 15 minutes.

  5. 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 chocolate 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.

  6. For mousse:

  7. 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. liqueur, 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)).

  8. To assemble: Fan all strawberries by making several lengthwise cuts in each, starting 1/4 inch from base and extending through the tip. Fan with fingertips. Bring jam and remaining 1 tbsp. liqueur 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.


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