*  Exported from  MasterCook II  *
                  Strawberry White Chocolate Mousse Tart*
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chocolate                        Desserts And Sweets
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  Cups          Unbleached Flour
      1/4  Cup           Firmly Packed Light Brown Sugar
    2 1/2  Teaspoons     Orange Peel -- grated
      1/8  Teaspoon      Salt
    1 3/4  Sticks        Unsalted Butter -- chilled and cut in p
    1 1/2  Tablespoons   Fresh Orange Juice
    1                    Egg Yolk
    1      Teaspoon      Vanilla Extract
    2      Ounces        Imported White Chocolate
    6      Ounces        Imported White Chocolate
      1/4  Cup           Heavy Cream
    1      Large         Egg White -- at room temperature
    1      Tablespoon    Sugar
      1/2  Cup           Whipping Cream -- whipped to stiff
                          -- peaks
    2      Tablespoons   Grand Marnier
    1      Large         Strawberries -- with stems
   25      Large         Strawberries -- hulled
      1/2  Cup           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
 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
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