Melon Tartlet

Summertime – and melons are available in many varieties. As a dessert, one could serve them in a fruit salad or just on their own, yet I wanted to create a dessert that was not just tasting fresh and delicious but also pretty. I used a very ripe Charentais melon for its very intense flavor and the orange color. A mix of garden-fresh berries rounded the tartlet off.

 

Ingredients | Serves 4
 
Melon topping
1
Charentais melon
 
Mixed berries (Strawberry, Raspberry, Blueberry, Blackberry)
1-2 Tbsp Sugar
2 tsp
Agar-agar powder
 
Mint for decoration
   
 
Shortbread base
125 g Butter
55 g Caster sugar
180 g Plain flour
Preparation

To create this dessert I used a baking tray with separate small round rings. I baked the shortbread bases in them. And also used them to fill in the melon topping until set.

Shortbread base

  1. Heat the oven to 190° C.

  2. Beat the butter and the sugar together until smooth.

  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1 cm thick.
    I used a ring to cut out rounds to fit into my baking forms.

  4. Cut stripps out of baking parchment and line the rings with them. Place the cut out dough rounds into the forms and chill in the fridge for 20 minutes.

  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool.

Melon and berry topping

  1. Cut the melon open and remove the seeds and core. Cut the melon flesh into cubes.

  2. With three tablespoons of water cook the melon cubes on gentle heat until soft – about 10 minutes. Use an imersion blender to puree the melon.

  3. Pass the puree throuh an sieve into a bowl. Then take half of the liquid and reheat it in a saucepan and add the Agar-agar while constantly whisking. Once the liquid starts to thinken and form bubbles add the other half of the melon liquid and whisk well together.

  4. Pour the melon liquid equaliy onto the completely cooled shortbread bases in the baking froms. Arrange the berries on top – they might partially sink into the melon topping but that holds them in place. Work quickly as the Agar-agar tends to set very quickly.

  5. Cool the desserts in the fridge for at least one hour. Then gently remove the rings and the parchment paper.

    Serving | Place on dessert size plates and add a mint leafe.