The perfect summery dessert that looks stunning and tastes both light and rich. I opted for using fresh, farm-bought cantaloupe for this, but feel free to use any kind of fresh seasonal fruit that pairs well with cream.
This tart is filled with a cheesecake filling and topped with chantilly cream and fresh fruits. The flavors are both light and rich, and they perfectly balance out by the sweetness of the cantaloupe.
Give this recipe a try!
Fast Facts!
Contains flour(gluten)
Contains milk and butter
Beginner baking level
Melon Cream Tart Recipe
makes one 7 inch tart-
45 min prep time
50 min cook time
15 min assembly
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Tart Dough
60g unsalted butter, softened
30g powdered sugar
1egg yolk
110g cake flour
Cream Cheese filling
200g cream cheese
60g sugar
10g lemon juice
30g egg
10g cake flour
1/2 tspn vanilla
50g heavy cream
Decoration
170mL heavy cream
12g honey
4g sugar
1/4 tspn vanilla
blueberries
mint
Cantoloupe, shaped into balls(I used a melon baller)
For the tart dough: combine the butter and the powdered sugar in a medium bowl. Cream together with a spatula. Add the egg yolk. Mix. Add the cake flour and fold. Shape into a relatively thin disc(this will make the shaping process easier) and wrap in plastic wrap. Chill for at least 45 min.
Take the chilled tart dough out of the fridge, and place the disc into a tart tin. Press it up the sides of the tin so that everything is even. Trim the top using a paring knife. Dock the pastry. Freeze the tart crust, 5-10 min, or until firm. Bake for 10-15 min at 180C, or until golden brown and cooked through.
Make the cream cheese filling: mix the softened cream cheese with the sugar. Add the egg and lemon juice. Add the vanilla. Whisk. Sift in the flour. Mix gently. Finally, add the cream. Mix until smooth.
Pour into cooled tart crust and bake at 160C for 40 min. Let cool.
For decoration, whip the cream, honey, and sugar until it reaches the soft peak stage. Pipe a border around the tart. Arrange the fresh fruit on top. Serve with fresh apple mint.
Enjoy!
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