Soft Melon Tart with Cream
Category: Desserts
Servings: 8
This delightful soft melon tart is a refreshing dessert that combines the sweet and aromatic flavors of melon with a luscious creamy filling. The smooth, custard-like cream is perfectly balanced by the soft, buttery base of the tart. Finished off with fresh melon balls and mint leaves, this dessert is both beautiful and delicious—perfect for a summer gathering or a special treat any time of year.
Ingredients
For the Tart Base:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250g |
| Butter (softened) | 120g |
| Granulated sugar | 120g |
| Eggs | 120g |
| Baking powder | 8g |
For the Cream Filling:
| Ingredient | Quantity |
|---|---|
| Melon (peeled and diced) | 100g |
| Whole milk | 180g |
| Granulated sugar | 75g |
| Egg yolks | 30g |
| Cornstarch (cornflour) | 20g |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Melon (for melon balls) | 1 melon |
| Fresh mint leaves | To taste |
| Powdered sugar (icing sugar) | To taste |
| Butter (for greasing the pan) | As needed |
Instructions
Step 1: Prepare the Tart Base
Start by making the soft tart base. In a mixing bowl, place the softened butter cut into small pieces. Add in the first egg and begin to combine. Gradually add half of the flour, followed by the remaining flour. Continue mixing until the dough becomes dense and smooth.
Grease a 22 cm tart pan with butter and line it with parchment paper. Transfer the dough into the pan and smooth it out evenly with a spatula. Place the pan in a preheated static oven at 180°C (356°F) and bake for around 25 minutes. Once done, remove the tart from the oven and allow it to cool at room temperature.
Step 2: Prepare the Cream Filling
While the tart base is baking, you can make the creamy filling. Pour the milk into a small saucepan and heat it just until it begins to steam, but before it starts boiling. In a separate bowl, whisk together the egg yolks and sugar until well combined. Add the cornstarch to the mixture and continue to stir until smooth, avoiding the introduction of air.
Once the milk reaches a near-boiling point, pour a small amount of it into the egg mixture to temper the eggs. Stir gently to combine. Return the entire mixture to the heat, and cook it while whisking constantly until the cream thickens and is almost about to boil. Remove the pan from the heat.
Transfer the cream to a separate bowl and cover with plastic wrap to prevent a skin from forming. Allow it to cool at room temperature, and then place it in the refrigerator to chill for a couple of hours.
Step 3: Prepare the Melon
Once the cream is chilled, it’s time to work on the melon. Cut the melon in half and remove the seeds with a spoon. Using a melon baller, scoop out approximately 30 small melon balls. Place the melon balls in a bowl, and set aside. Take the rest of the melon flesh and blend it until smooth to create a puree.
Step 4: Assemble the Tart
Take the chilled cream from the refrigerator and use a whisk to beat it for a few minutes to make it smooth and light. Gradually add the melon puree to the cream, mixing it well until you have a creamy, flavorful filling.
Now, flip the cooled tart base onto a serving plate so that the cavity is facing up. Pour the melon cream into the tart base and smooth it out evenly with a spatula.
Step 5: Garnish and Serve
Take the melon balls and place them around the edge of the tart, creating a half-circle. Then, add the remaining melon balls on top in a crescent shape. For a refreshing touch, decorate the tart with a few fresh mint leaves.
Dust the top with powdered sugar just before serving for an elegant touch.
This soft melon tart is now ready to delight your guests with its light, creamy texture and fresh melon flavor. Serve chilled and enjoy this beautiful dessert!
