Apricot-melon tart (with sour cream)

Ingredients

Directions

1. 1

   Drain the apricots and collect the juice. Measure 200 ml apricot juice. Mix with jelly powder and sugar in a saucepan. Heat up while stirring constantly until everything is dissolved (do not boil!). Let the jelly liquid cool down for 40-50 minutes. Place a springform pan rim (26 cm Ø) on a lightly oiled cake plate.

2. 2

   Melt butter. Leave to cool a little. Knead with the muesli. Pour in the muesli mixture as a cake base and press down well. Chill for about 30 minutes. Puree 10 apricot halves. Mix sour cream, vanilla sugar and apricot puree well. As soon as the jelly begins to gel, stir into the sour cream. Whip the cream until stiff and fold into the cream. Chill for about 30 minutes. Spread a thin layer of cream on the muesli base. Cover with the remaining apricots.

3. 3

   Mix sour cream, vanilla sugar and apricot puree well. As soon as the jelly begins to gel, stir into the sour cream. Whip the cream until stiff and fold into the cream. Chill for about 30 minutes. Spread a thin layer of cream on the muesli base. Cover with the remaining apricots. Spread the rest of the cream on top. Chill the cake for at least 4 hours. Remove the seeds from the melon halves with a spoon. Use a ball cutter to cut out balls of different sizes or dice the flesh or cut it into slices. Loosen the edge of the cake tin. Decorate the cake with melons and lemon

4. 4

   Spread the rest of the cream on top. Chill the cake for at least 4 hours. Remove the seeds from the melon halves with a spoon. Use a ball cutter to cut out balls of different sizes or dice the flesh or cut it into slices. Loosen the edge of the cake tin. Decorate the cake with melons and lemon

5. 5

   waiting time approx. 6 hours