Pastry;
Place all ingredients except butter and water into Thermomix bowl and blend 6 sec/speed 6 until the mix resembles coarse breadcrumbs.
Add butter and blend 6 sec/speed 6 or until pastry comes together. Add cold water if necessary.
Press into greased 23cm tart dish or flan tin with removable base and smooth up the sides. The mix should be quite soft.
Freeze for 30 minutes or until solid. Blind bake in pre-heated 180°C oven for 30 minutes until crust is cooked, golden and crisp. Set aside to cool completely.
Filling;
Place lime zest and chocolate into Thermomix bowl and mill 10 sec/speed 9.
Add first amount of cream and melt 2 min/60°C/speed 1.
Meanwhile place gelatine on top of lime juice in separate bowl and stir. Allow to soften.
Add gelatine mix to Thermomix bowl and blend 5 sec/speed 8. Pour into separate bowl and allow to cool completely.
In clean dry bowl, use Butterfly attachment to whip second amount of cream with caster sugar and sour cream.
Add lime mixture into Thermomix bowl and incorporate speed 4-5 with the help of the spatula if necessary. Pour into cooked tart shell and set for several hours.
Garnish with sliced strawberries then brush completely with heated strawberry jam.