1 cup heavy cream
4 Oz White Chocolate (cocoa butter) For Whipped Cream
1/3 cup Granulated Sugar
6 Tablespoons Lime Juice (fresh squeezed — approx. 2 large limes) Zest of 3 limes
1 stick (1//2 cup) of Butter
4 Oz White Chocolate (for filling)
Purchase 3 tart shells from local market
For White Chocolate Whipped Cream:
Chop 4 Oz of White Chocolate into small pieces. Boil Heavy Cream over high heat Combine small pieces of white chocolate. Stir to Mix. Refrigerate overnight. The next day Whip until thick.
For Lime White Chocolate Filling:
Cut 4 Oz of white chocolate and butter into small pieces. Reserve in a separate bowl.
Combine Granulated Sugar, Lime Zest, Lime Juice, and Eggs in a bowl. Stir to combine. Place egg mixture over pot of simmering water, whisk until tracks are visible in the thick cream (or until Thermometer reads 180 F) Remove from heat. Strain through a strainer or cheese cloth. Add Butter and White Chocolate Mix with a blender or stick blender until smooth. Use as needed.
Pour warm filling into tart shell. Refrigerate for 1 hour. Pipe or Spread white chocolate whipped cream over tart.