Short pastry boat with melon balls and strawberries

Name: Short pastry boat with melon balls and strawberries
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 60 g butter or; 7-10 Tbsp Margarine; 100 g Flour; 25 g Almonds; 60 g Sugar; 1 egg (size S); 1 Package; 7-10 Tbsp Vanillin sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 50 g Mascarpone; 100 g Low-fat curd; 1 Honeydew melon; 7-10 Tbsp (about 600 g); 2 Strawberries; 1/2 bunch Lemon balm; baking paper and; 7-10 Tbsp dried peas

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

60 g butter or
7-10 Tbsp Margarine
100 g Flour
25 g Almonds
60 g Sugar
1 egg (size S)
1 Package
7-10 Tbsp Vanillin sugar
7-10 Tbsp Grease
7-10 Tbsp Flour
50 g Mascarpone
100 g Low-fat curd
1 Honeydew melon
7-10 Tbsp (about 600 g)
2 Strawberries
1/2 bunch Lemon balm
baking paper and
7-10 Tbsp dried peas

Directions

1
Dice fat. Knead with flour, almonds, 30 g sugar, egg and vanillin sugar to a smooth dough. Then form into a roll about 5 cm thick and refrigerate for about 30 minutes. Grease 8 baking tins with fat. Divide the dough into approx. 8 pieces and roll them out on a floured work surface. Press the dough pieces into the baking tins. Cut off excess rim. Cut baking paper into strips (approx. 5 x 15 cm), place on the dough and fill with peas. Bake in the preheated oven (electric: 200 °C/ gas: level 3) on the lower rack for about 20 minutes.
2
In the meantime, stir mascarpone, curd and the rest of the sugar until smooth. Put them in a cold place. Cut melon in half and remove seeds. Cut out balls with a ball cutter. Cut strawberries into small pieces. Pluck off the lemon balm leaves.
3
Remove the tartlets and let them cool down for about 10 minutes. Remove peas and paper, remove tartlets from the tin and let them cool down for about 20 minutes. Fill with mascarpone cream and cover with melon balls. Decorate with strawberries and lemon balm