Melon Tart Recipe

For the egg wash: place the eggs, salt, and cream in a small bowl and mix. Set aside in the refrigerator until needed.

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.

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.

Remove the ring mold and let it cool. Brush with egg wash and bake for an additional 5 minutes at the same temperature.

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.

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.

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.

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.

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.