Melon and Cream Tartlets

Average: 0 (0 votes)
(0 votes)
Melon and Cream Tartlets
share Share
bookmark_border Copy URL
40 min.
ready in 2 h. 40 min.
Ready in


For the dough
250 grams Pastry flour
3 tablespoons sugar
1 pinch salt
125 grams cold butter
1 egg
Pastry flour (for dusting)
butter (for pan)
For the filling
6 sheets clear gelatin
250 grams Yogurt (0.1% fat)
100 grams Mascarpone
150 milliliters Grape juice
½ organic lemon (juice)
For the topping
500 grams Melon Ball (of various melons, such as watermelon, honeydew, cantaloupe)
For the glaze
1 packet clear Pie glaze
250 milliliters Melon juice (or white grape juice or other clear fruit juice)
How healthy are the main ingredients?

Preparation steps


For the crust, pile pastry flour on work surface and mix with sugar and salt and make a well in the center. Cut cold butter in small pieces and spread evenly over flour and place egg in the center. Chop all ingredients with a knife until mixture resembles small crumbs and knead quickly with hands until dough is smooth. Shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes. Preheat oven to 180°C (approximately 350°F) convection. On a floured surface, roll out dough in a thin layer and cut out circles to fit tartlet pans. Press crust into greased tartlet pans. Pierce crust with a fork several times. Bake in preheated oven for about 20 minutes. Remove from oven and let cool. Carefully remove shells from pans. 


For the filling, soak gelatin in cold water for about 10 minutes. Mix yogurt, mascarpone, half of grape juice and lemon juice until smooth. Squeeze gelatin and heat gelatin and remaining grape juice in a saucepan until gelatin is dissolved. Stir in 2 tablespoons of cream. Stir gelatin mixture into yogurt mixture. Place filling in tart shell and top with melon balls. In a small saucepan, stir together pie glaze and juice, bring to a boil, let cool slightly and pour over melon balls. Refrigerate tartlets for at least 1 hour. Serve chilled.