Creamy melon tart with chocolate base
very easy
60 mins
60 mins
Ingredients
- 100 g Dark chocolate
- 200 g Butter
- 150 g Sugar
- 350 g Flour
- 500 g Ricotta cheese
- 50 g Icing sugar
- 2 TABLESPOONS Lime juice
- 250 g Whipped cream
- 150 g Soft caramel sweets
- 25 g flaked almonds
- 1 (approx. 1 kg) small cantaloupe melon
- 3 TABLESPOONS Caramel sauce
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Dried peas
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Chop the chocolate and melt over a warm water bath. Put butter in flakes and 125 g sugar in a bowl. Knead roughly with the dough hooks of the hand mixer. Briefly knead the chocolate into a bowl.
- 2
Add flour and knead. Then knead with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.
- 3
Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø). Place the dough in a greased tart mould (26 cm Ø) with lift-off base, dust with flour and press down the edge. Prick the dough several times with a fork, place baking paper on top and pour in dried peas.
- 4
Bake the tart on the lower shelf in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven, remove peas and baking paper and bake for another 5 minutes.
- 5
Take out and let cool on a cake rack. Carefully lift the cake out of the mould and let it cool down.
- 6
Mix ricotta, icing sugar and lime juice. Chop the sweets, whip the cream until stiff. Fold the cream into the ricotta, carefully stir in the sweets. Spread the ricotta cream on the base. Chill for about 30 minutes.
- 7
Caramelise 25 g sugar in a small pan, add almonds and mix well. Put the brittle on a plate covered with baking paper, spread it out and let it cool down. Cut melon in half, remove seeds and cut out balls with a ball cutter.
- 8
Spread melon balls and brittle on the tart. Drizzle with caramel sauce.
Nutrition Facts
440 kcal
47 g
24 g
7 g
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