SUMMER Japanese melon tart

SUMMER Japanese melon tart

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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