Preparation

• Crust:
  Preheat oven at 375 degrees.
  Blend first 4 ingredients in processor until nuts are ground. Add butter cut into small pieces, and mix until dough has a fine texture. Blend in enough water until mixture forms a ball. Press dough evenly over bottom and up sides of tart pan. Freeze crust for 30 minutes. Bake until golden brown for about 30 minutes.
  Filling:
  In a small bowl, combine the lime juice and gelatin. Let stand for 10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan. Stir in the white chocolate. Add gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning to thicken but not set, stirring often.
  Whip sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks.
  Fold whipped cream mixture into the white chocolate mixture. Spoon mousse into crust.
  Chill until mousse sets, about 2 hours.
  Arrange berries atop the mousse.
  Melt jam in small saucepan over low heat. Brush jam over strawberries to glaze.