Recipe - Frozen Lime Torte With Summer Fruit

NUT CRUST
2 cup Walnuts; toasted
2 cup Almonds; toasted
1/3 cup Firmly packed brown sugar
1 teaspoon Grated lime peel
6 tablespoon (Three fourths stick) butter; melted

LIME FILLING
1 1/3 cup Sugar
Three fourths cup Whole milk
8 lg Egg yolks
1/3 cup Fresh lime juice
2 One half teaspoon Grated lime peel
6 ounce Imported white chocolate
(such as Lindt), finely
chopped
4 cup Chilled whipping cream

BLACKBERRY SAUCE
2 pack (16oz) frozen blackberries;
thawed
1 1/3 cup Raspberry juice or other
berry juice blend
Three fourths cup Sugar

ASSEMBLY
1 cup Chilled whipping cream
2 tablespoon Sugar
3 cup Assorted fruit (such as
raspberries, blueberries,
blackberries, strawberries,
cut or sliced up peeled mango,
pineapple, kiwifruit and
peaches)
Fresh mint leaves
Additional assorted fruit

NOTE: The filling is wonderfully creamy, like ice cream, but is made
without using an ice cream machine. Be sure to have plenty of extra fruit
to go along with the torte.

NUT CRUST: Finely chop first 4 ingredients in processor, using on/off
turns. Add butter and blend until moist crumbs form. Transfer 3 One half cup nut
mixture to 10 inchdiameter springform pan with 2 One half inchhigh sides;
transfer remaining nut mixture to 6inchdiameter springform pan with 2
1/2inchhigh sides. Using plastic wrap as aid, press crumbs firmly up
sides, then over bottom of each pan, covering completely. Freeze.

LIME FILLING: Combine first 5 ingredients in medium metal bowl. Place bowl
over saucepan of simmering water (do not allow bottom of bowl to touch
water). Whisk constantly until candy thermometer registers 170"F, about 5
minutes. Remove bowl from over water. Add white chocolate and whisk until
melted and smooth. Freeze lime mixture until cold and thickened, whisking
occasionally, about 45 minutes.

Beat cream in large bowl until stiff. Pour lime mixture over whipped cream;
using rubber spatula, fold lime mixture and cream together. Divide filling
between crusts. Cover and freeze overnight.

BLACKBERRY SAUCE: Bring all ingredients to boil in heavy medium saucepan,
stirring frequently. Cool slightly. Puree mixture in batches in processor.
Strain through sieve set over bowl, pressing on solids. Chill until cold.
(Can be made 1 day ahead.)

ASSEMBLY: Using electric mixer, beat cream and sugar in large bowl until
peaks form. Run sharp knife around pan sides to loosen torte tiers. Release
pan sides. Center 6 inch tier on its pan bottom atop 10 inch tier. Spread
whipped cream over sides (not tops) of tiers, covering crusts completely.
Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in
plastic, keep frozen.)

Transfer tiered torte to platter. Mound fruit decoratively atop torte.
Garnish with mint. To serve, slide spatula under 6inch tier and transfer
to work surface. Cut tiers into wedges. Serve with sauce and additional
fruit.
Recipe by: Bon Appetit Magazine July 1994 Posted to JEWISHFOOD digest V97
#225 by Linda Shapiro lss@coconet.com on Aug 3, 1997