Watermelon Tart - Morocco

Recipe by Mme M
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roll out the pastry and put it in a tart pan.
  • Cook blind in a preheated 350F oven.
  • Cut the watermelon into cubes, lifting out the seeds.
  • Whip the egg yolks with the sugar, and pour the flour in a stream into the mix, whipping all the while.
  • Heat the milk in a saucepan until little bubbles form.
  • Pour this onto the egg mixture, blend well, then return it to the pan.
  • Cook over low heat, stirring with a wooden spoon. When it is thick like a custard cream, add stiffly beaten egg whites (from the 2 eggs).
  • Fold in carefully.
  • Pour this cream over the tart pastry, then distribute the watermelon pieces evenly.
  • Drizzle honey over the top, and pop it into the oven for 20 minutes.
  • Dust with icing sugar as soon as the cooked tart has cooled.
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