Lime Berry Tart: Lovely tangy tart

I have a lot of limes now, and the best thing that I can do is using them ^^.

Using lime is a bit different from lemon as it has sharp tangy taste while lemon has a hint of sweetness. The first version of this tart was not as good as I expected, I tried to make it the main ingredient but the result is it too monotone, no depth in flavour and texture -*-.
It's not hard to use with but it needs more flavour to make it shine. So, I took another chance, this time lime is not alone, it come with berry filling. Not a lot of amount but the berry filling add enough depth to this tart. I add another lime flavour in different texture "the curd". As the fist time I tried to pair the lime with white chocolate and hoped it would add enough richness but it's not. So curd with a lot of butter is a better choice, as it has egg and butter, both of them make the tart richer both in taste and texture. 
Making this kind of sweet is fun, esp. when I have enough time, haha. Actually each step is very easy to make, don't forget to plan it wisely as some part of them needs time to set before using. 
Serve this tart with a cup of black hot tea (the one with floral or citrus note) is the best companion.

 Lime Berry Tart

Makes 6 (7cm tart)

Lime White chocolate mousse
45g ..................... Milk
3g ....................... Gelatine sheets
120g ................... White chocolate, chopped if large
10g ..................... Cocoa butter
45g ..................... Lime juice
170g ................... Whipping cream

White chocolate glaze
135g ................... White chocolate, chopped if large 
2.5g .................... Gelatine sheets
85g ..................... Whipping cream
20g ..................... Water
15g ..................... Glucose syrup
13g ..................... Vegetable oil

Pate Sucree
67g ..................... Unsalted butter, soft
............................ Pinch of salt
46g ..................... Icing sugar
16g ..................... Almond powder
3/4tsp ................. Vanilla extract
36g ..................... Eggs
130g ................... Cake flour

15g ..................... White chocolate for brushing the pastry

Lime Curd
88g ..................... Eggs
10g ..................... Corn starch
72g ..................... Granulated sugar
80g ..................... Lime juice
65g ..................... Unsalted butter
............................ Pinch of salt

Berry filling
55g ..................... Raspberry puree
55g ..................... Strawberry puree
17g ..................... Granulated sugar
8g ....................... Lime juice
3g ....................... Gelatine sheets

Make Berry filling
Bloom the gelatine sheets in iced cold water, for at least 5 minutes.
Put the rest of the ingredients into a microwavable bowl, heat in the microwave for 1- 1.30 minutes (600W) or until boil.
Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water.
Put the gelatine into the hot mixture, stir to melt.
Let the mixture cool completely, and refrigerate. 

Make the Lime White chocolate mousse:

Bloom the gelatine sheets in iced cold water, for at least 5 minutes.
Put the milk and lime juice into a pan and bring to the boil. Meanwhile melt the white chocolate and cocoa butter together.
Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water.
Put the gelatine into the hot mixture, stir to melt.

 Mix the hot mixture with the melted white chocolate and cocoa butter mixture.
Let the mixture cool completely before mixing it with the whipping cream.

 Whip the whipping cream until soft peaks formed.
Fold 1/3 of the whipped cream into white chocolate mixture.

 Pour the mixture back into the whipped cream bowl.

Fold to combine.
Pipe the mousse into 6 pieces 7cm half sphere mould.
Freeze until firm (overnight or 12 hours).

Make the White chocolate glaze:
Bloom the gelatine sheets in iced cold water, for at least 5 minutes.
Put the white chocolate into a bowl.
Put all the rest of the ingredients into the pan, and bring to the boil.
Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water.
Put the gelatine into the hot mixture, stir to melt.
Put the hot mixture over the white chocolate, wait for 2 minutes, then stir slowly until the white chocolate completely melted. Let the mixture cool to 35C before using.

Remove the Lime White chocolate mousse from the mould and cover the mousse with White chocolate glaze. Freeze until ready to use.

Make the Pate sucree

 Put the butter into a bowl, stir until smooth.
Pour the icing sugar into the bowl, and stir to combine.

 Pour the egg into the bowl, stir to combine.

 Put the almond powder into the bowl, stir to combine.

 Sift the flour and salt into the bowl, stir to combine.

 Remove from the bowl, and press with the palm of your hand until fully mixed.

 Cover with plastic wrap and refrigerate for at least 2 hours.

Remove from the fridge. 
Roll into 4mm thickness.

 Line 6  (8x2cm) tart rings with the pastry, and prick the base with fork.
Refrigerate uncovered for at least 2 hours or overnight.

When you're ready, preheat the oven to 160C.
Bake the pastry for 20-30 minutes or until golden brown.
Let the pastry cool completely before using.

Make Lime Curd:

 Put all the ingredients except the butter into a saucepan, place over low heat, stir all the time.
Heat until thick.

 Pass through sieve into a bowl.

 Place the butter over the curd, let it melt slowly.

 Stir slowly until smooth, place the plastic wrap directly over the curd and let it cool completely.

 Melt 15g of white chocolate and brush it over the base of the pastry. Refrigerate for 10 minutes to set the chocolate.

 Spoon the lime curd into the pastry.

Pipe the berry filling over the curd.
Place the Lime White chocolate mousse over the berry filling, refrigerate the tart for 2-3 hours (the mousse will defrost).
Decorate as you wish before serving.

 Lime Berry Tart: Lovely tangy tart