Tart with cream, melon, and raspberries
- Difficulty: Average
- Prep time: 60 min
- Cook time: 50 min
- Serving: 8
- Note + the cooling time for the preparations: about 2 and a half hours
PRESENTATION
Are you craving a fresh, easy, and scenic summer dessert? The tart with cream, melon and raspberries is the perfect dessert to serve on hot days: delicious, fragrant, and rich in seasonal fruit, it combines elegance and simplicity in an irresistible way. The crumbly shortcrust pastry base welcomes a velvety homemade vanilla pastry cream, scented with vanilla beans, perfect for enhancing the sweetness of the melon.
On top, there is a scenic layer of melon balls, fresh raspberries, and mint, adding a touch of freshness and color. This summer tart with fresh fruit is ideal for concluding outdoor lunches and dinners, also perfect for parties, buffets, and birthdays. Thanks to its elegant appearance and refined taste, it will amaze everyone at the first bite.
Discover more fruit tart recipes here:
- Fruit tart
- Fresh strawberry tart
- No-bake tart
- Raspberry tart
INGREDIENTS
- Ingredients for the shortcrust pastry (for a 9-inch mold)
- Flour 280 - type 1
- Butter 6 oz (170 g) - cold
- Eggs 2.1 oz (60 g)
- Sugar ¾ cup (150 g)
- Fine salt 1 pinch
- Lemon peel to taste
- for the cream
- Whole milk 1 cup (250 g)
- Sugar 0.375 cup (75 g)
- Lemon peel to taste
- Vanilla extract 1 tsp
- Cornstarch 2 ½ tbsp (20 g)
- Egg yolks 3 tbsp (45 g)
- for the melon jelly
- Sugar 5 tsp (20 g)
- Gelatin in sheets 0.25 oz (6 g)
- for decorating
- Melon 2 lbs (900 g)
- Raspberries 0.3 cup (40 g)
- Mint 6 leaves
- Powdered sugar to taste
How to prepare Tart with cream, melon, and raspberries
To prepare the tart with cream, melon and raspberries, start with the shortcrust: in a large bowl, pour the flour, cubed butter 1, and a pinch of salt 2. Add the lemon zest for flavor 3.
Work the ingredients with your hands 4 until you get a sandy dough. Add the sugar 5 and mix for a few more seconds. Add the whole egg 6.
Work until fully absorbed 7. Transfer the dough onto the work surface, form a rectangle, and lightly flatten it with your fingers (to cool it faster) and wrap it with plastic wrap 8. Place the shortcrust in the refrigerator for at least 1 hour. Meanwhile, prepare the pastry cream: in a saucepan, combine the egg yolks and sugar 9.
Flavor with vanilla extract 10 and work with a spatula until you get a homogeneous mixture. Add cornstarch to the mixture 11 and mix until fully absorbed 12.
Pour the milk into a saucepan with lemon zest and bring to a boil 13. Pour a little boiling milk over the egg mixture 14 and temper it 15.
Add all the milk, mix, and return to the heat over medium flame 16. Stir with a whisk until you get a thick and smooth cream 17. Transfer the cream to a large baking dish 18, let it cool, then cover with cling film in contact. Leave to rest in the refrigerator for at least 1 hour.
Take the shortcrust, lightly flour the work surface, and roll it out with a rolling pin 19. Roll the shortcrust around the rolling pin and unroll it onto a 9-inch tart pan 20. Press to adhere the edges and the bottom, cut off the excess dough with a knife 21.
Gently prick the base with a fork 22. Bake in a preheated static oven at 350°F for 35/40 minutes until uniformly golden. Remove from the oven and let cool 23. Start the filling: cut the melon in half 24.
Remove the seeds 25 and, using a melon baller, scoop about 52/55 spheres of 3/4 inch 26 27 to completely cover the cake.
Soak the gelatin in 2 tbsp of cold water. Take the remaining melon pulp 28 and put it in the mixer 29, blend and add the sugar 30. Give another quick blend to mix.
Strain the sauce obtained through a sieve 31 32. Pour 3 tablespoons of melon sauce into a saucepan, add the soaked gelatin 33, heat until completely dissolved. Pour the dissolved gelatin into the rest of the sauce 33 and mix vigorously.
Let the melon gelée cool slightly by pouring it into a bowl 34. Retrieve the pastry cream and transfer it into a piping bag without a nozzle 35. Pour the melon gelée into the cooled shortcrust shell 36 and let it rest in the refrigerator for about 20/30 minutes.
Take the shortcrust base with the gelée now set and fill with the pastry cream 37. Decorate the tart with melon spheres 38, halved raspberries, and fresh mint leaves. Finish with a little powdered sugar on the edge 39.