Melon Tart
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp Baking powder
- 120 grams sugar
- 1 pinch salt
- 2 eggs
- 200 grams cold butter
- For the topping
- 250 grams Mascarpone
- 200 grams Coconut milk
- 2 eggs
- 50 grams sugar
- 50 grams Coconut flakes
- 1 small honeydew melon
- 1 cut Watermelon
- 30 grams roasted Shredded coconut
Preparation steps
For the dough: Mix the dough for the flour and baking powder in a bowl and press a hole in the middle. distribute sugar, salt and butter in pieces on the flour border. Break the eggs into the bowl and mix everything quickly into a dough. The dough to form a ball, wrap in plastic wrap and put 30 minutes in the refrigerator.
Roll the dough out on a floured table to the shape and size of a tart pan. Grease the tart pan with butter and line with the crust. Prick with a fork several times. Bake for 10 minutes in a 200°C (approximately 400°F).
For the topping: Beat the mascarpone, coconut milk, eggs, and sugar until smooth. Spread on the prebaked dough and sprinkle with coconut flakes. Bake a cake for about 35 minutes at 180°C (approximately 350°F). Allow the cake to cool on a wire rack. Meanwhile, cut the honeydew and scoop out with a melon baller. Peel the watermelon and cut into thin slices. Remove the seeds. Cover the cake with the honeydew balls and watermelon slices decoratively. Sprinkle with grated coconut. Garnish with mint leaves and powdered sugar.
