Strawberry Mousse Tart

Tart Base:

1. Preheat oven to 350°F
2. Grease a 9-inch fluted tart pan (with removable bottom) in butter and light coat of flour, then place in refrigerator until oven is ready.
3. Add almond flour, flour, and sugar in food processor and combine.
4. Add butter, egg, and vanilla to flour mixture, and blend until well-combined.
5. Form dough into flat disk, wrap and store in refrigerator for 15 minutes before use.
6. Remove tart pan from refrigerator and use fingertips to press chilled dough over the bottom and up the sides of the pan. Trim off excess.
7. Bake crust for 10 – 15 minutes, then rotate the shell and continue baking until golden brown, another 10 – 15 minutes.
8. Remove the shell from the oven while you make the filling. There may be some cracks in the shell, but they will not affect the tart.

Strawberry Mousse:

1. In a bowl of standard mixer, fitted with paddle attachment, beat cream cheese, heavy cream, sugar and salt until light and fluffy.
2. Stir together lemon juice and Bonne Maman Strawberry Preserves. Set aside.
3. Add gelatin to the 3 Tablespoons of water in a small saucepan. Allow the gelatin to bloom for about 5 minutes.
4. Heat saucepan on high for about 2 minutes, but before the mixture comes to a boil.
5. Add to strawberry mixture and allow to cool slightly.
6. With a spoon, fold strawberry mixture into the cream mixture until just combined.
7. Fill the tart shell and refrigerate for 3 hours or overnight.
8. Carefully remove from tart pan and portion into 8 pieces.