Shortcrust pastry boat with coconut cream and melon

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, cold butter in flakes, 50 g icing sugar, egg and salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime, grease the moulds (12 cm long and 5 cm wide) well and dust with flour. Then roll out the short pastry thinly on a floured work surface. Place the ramekins on the surface and cut out with a knife (1/2 cm wider and longer than the ramekin, approx. 13 cm long, 6 cm wide).

2. 2

   Place in the moulds, press lightly, prick several times with a fork. Then line with baking paper and fill with dried peas. Place the ramekins on a rack. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes without opening. Remove dry peas and baking paper and continue baking for about 5 minutes. Remove and let cool for about 5 minutes. Then immediately turn out of the baking trays. Let cool on a cake rack. In the meantime, peel the melon and cut into wafer-thin slices. Stir cream cheese, 50 g icing sugar and vanillin sugar until smooth.

3. 3

   Then immediately turn out of the baking trays. Let cool on a cake rack. In the meantime, peel the melon and cut into wafer-thin slices. Stir cream cheese, 50 g icing sugar and vanillin sugar until smooth. Mix in the grated coconut. Whip cream until stiff and fold into the coconut cream cheese. Pour cream into the shortcrust pastry boats and decorate with melon slices and lemon balm

4. 4

   Waiting time 50 minutes

Nutrition Facts

KCAL
300 kcal

CARBS
25 g

FATS
20 g

PROTEINS
4 g