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1
Blend first 4 ingredients in processor until nuts are ground but some small pieces still remain.
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2
Add butter; cut in using on/off turns until mixture resembles fine meal.
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3
Blend in enough water by teaspoonfuls until mixture begins to form clumps.
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4
Gather dough into ball; flatten into disk.
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5
Press dough evenly over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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6
Freeze crust until firm, about 30 minutes.
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7
Preheat oven to 375F.
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8
Bake crust until deep golden brown, about 30 minutes.
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9
Transfer to rack and cool.
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10
Place lime juice in small bowl; sprinkle gelatin over.
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11
Let stand 10 minutes to soften.
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12
Bring 1/4 cup cream to simmer in medium saucepan.
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13
Reduce heat to low.
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14
Add white chocolate; stir until melted and smooth.
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15
Add gelatin mixture; stir to dissolve.
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16
Mix in peel.
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17
Chill until cold and beginning to thicken but not set, stirring often, about 45 minutes.
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18
Beat sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks in medium bowl.
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19
Fold whipped cream mixture into white chocolate mixture.
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20
Spoon mousse into crust.
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21
Chill until mousse sets, about 4 hours.
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22
(Can be made 1 day ahead.
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23
Cover and refrigerate.)
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24
Decoratively arrange berries atop mousse.
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25
Melt jam in small saucepan over low heat, stirring often.
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26
Brush enough jam over berries to glaze.
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27
(Can be made 4 hours ahead.
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28
Cover; chill.)
