Watermelon Tartlets

Name: Watermelon Tartlets
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 12
Ingredients: Type 00 flour 2 cups; Eggs 1; Butter cold from the fridge ½ cup; Powdered sugar 0.8 cup; Lemon peel 1; Fine salt 1 pinch; Watermelon (pulp) 2 ¼ cups; Cornstarch ½ tbsp; Lemon juice ½ tbsp; Sugar 2 ½ tsp; Watermelon pulp 1 cup; Mint to taste

220

Calories per serving

Vegetarian

Energy Kcal 220
Carbohydrates g 30.5
of which sugars g 12.5
Protein g 3.3
Fats g 9.5
of which saturated fat g 5.39
Fiber g 0.8
Cholesterol mg 44
Sodium mg 111

Difficulty: Average
Prep time: 60 min
Cook time: 35 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Watermelon, watermelon, melon... however you define this refreshing fruit, it is truly synonymous with summer! Who doesn't love enjoying it at the beach with friends, after a Sunday lunch as a dessert? We've also turned it into an original pizza, enjoyed it as a cold cake, put it "on ice" and in a jar as a delicious jam to satisfy a sudden craving for summer, all year round. Today we offer you another dessert, in delightful single servings: watermelon tartlets. The base is the classic lemon-flavored shortcrust pastry, while the filling and decoration enhance all the genuine freshness of the watermelon. Have fun composing your watermelon tartlets, perfect for a summer party, an outdoor aperitif, or a dinner with friends!

Prefer the "family size"? Try our recipe for melon jelly tart!

INGREDIENTS

220

Calories per serving

Ingredients for 12 tartlets: Type 00 flour 2 cups (250 g); Eggs 1; Butter ½ cup (125 g) - cold from the fridge; Powdered sugar 0.8 cup (100 g); Lemon peel 1; Fine salt 1 pinch

For the filling: Watermelon 2 ¼ cups (330 g) - (pulp); Cornstarch ½ tbsp (20 g); Lemon juice ½ tbsp (8 g); Sugar 2 ½ tsp (10 g)

For garnish: Watermelon 1 cup (200 g) - pulp; Mint to taste

Preparation

How to prepare Watermelon Tartlets

To prepare the watermelon tartlets, start with the shortcrust pastry: in a mixer, add the flour, cold butter from the fridge, and a pinch of salt 1. Blend everything in stages to obtain a sandy mixture. Add the powdered sugar 2, egg, and grated lemon zest 3.

Blend again until you get a homogeneous mixture 4 to transfer to the work surface to quickly handle 5 just enough time to compact everything and wrap it in plastic wrap 6. Place in the fridge to rest for at least 30 minutes.

While the pastry rests in the fridge, take care of the watermelon: take the slices and scoop out 7 oz of pulp with a melon baller to create balls by scooping the lower part of the slices (where there are usually no seeds) 7. You can clean the rest of the slice 8, cut the pulp into pieces (you'll need 11.5 oz), and remove the seeds 9.

After the pastry has rested, take it out and lightly flour the work surface. Roll out the pastry 10 to a thickness of about 1/4 inch. Using a 3.5-inch diameter cookie cutter, cut out discs 11. Place them on 2.75-inch diameter cookie cutters 12.

Press the edges well and trim the excess 13. Prick the base with the tines of a fork 14, then line each tartlet with a square of parchment paper and ceramic weights 15 or dried legumes, for blind baking in a preheated static oven at 340°F for about 25 minutes.

After this time, remove the paper and weights 16 and bake for another 10 minutes still at 340°F, then take them out and let them cool slightly. Meanwhile, place the watermelon pieces in the mixer 17 and activate the blades. The obtained pulp will be poured into a saucepan, filtering it with a sieve 18.

Turn on the medium-low heat and add the cornstarch 19, sugar 20, and 1/4 oz of lemon juice 21.

Mix with the whisk 22 and bring to a boil. Then turn off the heat, wait a few moments, and then pour the still-warm mixture over the now-cold tartlets 23. It is important that the watermelon mixture is still warm to prevent it from solidifying too much before being poured onto the bases. Place in the fridge to set. When the tartlets are cold, remove the ring 24

and decorate the top with the watermelon balls 25 and mint leaves 26. Your watermelon tartlets are ready to be enjoyed 27.

Storage

Watermelon tartlets can be stored for 2-3 days in the fridge.

The pastry can be kept in the fridge covered with plastic wrap for about a week. It can also be frozen.

Advice

Once the mixture has been poured over the tartlets, to recreate the seeds, you can add some chocolate chips. Instead of lemon, you can flavor the pastry base with vanilla.

For the translation of some texts, artificial intelligence tools may have been used.