Melon Yoghurt Tart
40 mins
40 mins
Ingredients
- 200 g Flour
- 100 g soft butter
- 1 Egg
- 2 TABLESPOONS Icing sugar
- 1 TABLESPOON cool water
- 300 g QimiQ Cream Base
- 150 g Yoghurt, nature
- 150 g Cream, whipped
- 1 Lime
- 70 g Sugar
- 1/2 Cantaloup and net melon
- 1 pck. glaze
Directions
- 1
For the dough: Knead flour with butter, egg, icing sugar and water to a smooth dough. Wrap it with foil and let it rest in the fridge for about 30 minutes.
- 2
Roll out the dough into a round shape and place it in a greased tart or springform pan (26 cm diameter), creating a rim about 3 cm high. Prick the base several times with a fork. Line with baking paper and cover with dried peas.
- 3
Bake in a preheated oven at 190°C (top and bottom heat) or 160°C (fan oven) for 20-25 minutes.
- 4
Place the base on a cake plate, remove baking paper and peas and let the base cool down well.
- 5
For the cream: whisk QimiQ smooth Add the yoghurt, sugar, lime juice and lime zest and mix well Finally fold in the whipped cream Smooth the cream onto the base
- 6
Use ball cutters to cut out balls from the melon halves and decorate the tart with them. Prepare the cake glaze according to the package instructions and pour over the melon balls. Refrigerate the tarte for about 3 hours.
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