Nutrition Facts
4 servings
4
Melon Tart Recipe
Get started on making this melon tart inspired by a 2017 pastry competition for regional melons.
For the glaze
50 Egg
1 pinch Salt
For the almond sweet pastry
75 Butter
45 Powdered sugar
15 Hazelnut powder
2 Vanilla powder
2 Flower of salt
25 Egg
125 Type 55 flour
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50 Egg
50 Butter
50 Brown sugar
7 Brandy
Melon
For the melon preserve
250 Melon
30 Sugar
4 Mint
10 Lemon juice
7 Armagnac
For the mint whipped cream
5 Powdered sugar
4 Mint
For assembly
200 Melon
1 Lime
Mint
Directions
1
For the egg wash: place the eggs, salt, and cream in a small bowl and mix. Set aside in the refrigerator until needed.
2
For the almond sweet dough: cream the butter with the powdered sugar, almond flour, fleur de sel, and vanilla powder. Add the eggs and mix again. Add the sifted flour. Mix and stop as soon as a homogeneous dough is obtained.
3
Spread on the work surface. Wrap and refrigerate for at least 2 hours. Roll out to 3 mm and line a 20 cm circle. Preheat the oven to 160°C. Bake for 14 minutes.
4
Remove the ring mold and let it cool. Brush with egg wash and bake for an additional 5 minutes at the same temperature.
5
For the almond cream: cream the butter, almond flour, and brown sugar. Add the eggs and the brandy and mix until a homogeneous texture is achieved.
6
Fill the tart crust halfway. Place a few pieces of melon and bake for 12 minutes in a preheated oven at 160°C. Cool on a rack.
7
For the melon confit: place the melon in a pot with the mixture of sugar and pectin. Heat over medium heat to melt the pieces of melon. Blend with an immersion blender.
8
Add the lemon juice and bring to a boil for 2 minutes. Add the brandy and mix. Set aside in a cool place in a bag without a nozzle.
9
For the mint whipped cream: add the sugar and mint leaves to the cream. Mix with a whisk, pressing down well on the leaves. Let infuse for 2 hours.
10
To finish For assembly: pour the confit over the cooled almond cream until it is full. Smooth with a spatula. Whip the cream into stiff peaks and pipe a rosette using a star nozzle. Place the diced melon in the center. Add a few mint leaves. Zest lime over it. Add a touch of gold leaf.
Ingredients
For the glaze
50 Egg
1 pinch Salt
For the almond sweet pastry
75 Butter
45 Powdered sugar
15 Hazelnut powder
2 Vanilla powder
2 Flower of salt
25 Egg
125 Type 55 flour
It seems like your message may have been cut off or contains an error. Could you please provide the text you'd like translated?
50 Egg
50 Butter
50 Brown sugar
7 Brandy
Melon
For the melon preserve
250 Melon
30 Sugar
4 Mint
10 Lemon juice
7 Armagnac
For the mint whipped cream
5 Powdered sugar
4 Mint
For assembly
200 Melon
1 Lime
Mint
Directions
Directions
1
For the egg wash: place the eggs, salt, and cream in a small bowl and mix. Set aside in the refrigerator until needed.
2
For the almond sweet dough: cream the butter with the powdered sugar, almond flour, fleur de sel, and vanilla powder. Add the eggs and mix again. Add the sifted flour. Mix and stop as soon as a homogeneous dough is obtained.
3
Spread on the work surface. Wrap and refrigerate for at least 2 hours. Roll out to 3 mm and line a 20 cm circle. Preheat the oven to 160°C. Bake for 14 minutes.
4
Remove the ring mold and let it cool. Brush with egg wash and bake for an additional 5 minutes at the same temperature.
5
For the almond cream: cream the butter, almond flour, and brown sugar. Add the eggs and the brandy and mix until a homogeneous texture is achieved.
6
Fill the tart crust halfway. Place a few pieces of melon and bake for 12 minutes in a preheated oven at 160°C. Cool on a rack.
7
For the melon confit: place the melon in a pot with the mixture of sugar and pectin. Heat over medium heat to melt the pieces of melon. Blend with an immersion blender.
8
Add the lemon juice and bring to a boil for 2 minutes. Add the brandy and mix. Set aside in a cool place in a bag without a nozzle.
9
For the mint whipped cream: add the sugar and mint leaves to the cream. Mix with a whisk, pressing down well on the leaves. Let infuse for 2 hours.
10
To finish For assembly: pour the confit over the cooled almond cream until it is full. Smooth with a spatula. Whip the cream into stiff peaks and pipe a rosette using a star nozzle. Place the diced melon in the center. Add a few mint leaves. Zest lime over it. Add a touch of gold leaf.
Notes
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