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Makes 4 x 8 cm tart
Preparation time : 20 minutes
For the tart dough
- 100g butter
- 75g icing sugar
- 165g plain flour, sifted
- 40g ground almonds
- about 1/4 musk melon
For the mascarpone cream
- 100g mascarpone cream
- 30g icing sugar
- 200g whipping cream
- apricot glaze (optional)
For the pastry
1. In a stand mixer, beat butter and icing sugar till smooth, at medium speed.
2. Add eggs and mix well.
3. At low speed, add flour and almond powder, mix briefly until a dough is formed. Wrap & chill dough for 1 hour.
4. On a lightly floured surface, roll out dough to 3mm-thick.
5. Use a 10cm round cutter to stamp out rounds of dough. Using fingers, neatly press each dough disc into a 8cm tart ring. Repeat with the other three pieces.
6. Fill tart shells with rice or beans to weigh them down. Bake tart shells at 165°C for 15 minutes, or until golden-brown. Remove beans or rice if using. Allow to cool completely on a rack.
For the mascarpone cream
1. In a chilled bowl of an electric mixer, whip mascarpone, sugar and cream over medium-high speed till it reaches medium-stiff peaks, almost like a softly whipped cream.
2. Fill piping bag with mascarpone cream and pipe into each tart shell, making sure each layer is even.
3. De-skin and slice muskmelon into 5mm-thick slices. Arrange fruit neatly on top of each tart.
4. Brush melon with apricot glaze and chill 30 mins before serving.
Chill 30 mins before serving.
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