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easy &quick

Melon and Yoghurt Tart

QimiQ Benefits

  • 100% natural, contains no preservatives, additives or emulsifiers
  • Creamy indulgent taste with less fat
  • Foolproof

Minutes

25

Difficulty

easy

Melon and Yoghurt Tart
Melon and Yoghurt Tart

Ingredients

For 12

  • For the short crust pastry

  • 200g

    Flour

  • 100g

    Butter, softened

  • 1

    Egg(s)

  • 1pinch(es)

    Salt

  • 2tbsp

    Powdered sugar

  • 1tbsp

    Water

  • For the cream

  • 250g

    QimiQ Classic, unchilled

  • 1

    Lime(s)

  • 100g

    Natural yoghurt

  • 70g

    Sugar

  • 150g

    Cream 36 % fat, whipped

  • For the topping

  • 0.5

    Cantalope melon

  • 0.5

    Honeydew melon

  • 1sachet(s)

    Clear cake glazing jelly

Preparation

  1. For the pastry, knead the flour, butter, egg, salt, icing sugar and water to a smooth dough. Wrap in foil and chill for approx. 30 minutes.
  2. Preheat the oven to 190° C (conventional oven).
  3. Roll out and use to line a greased tart form or cake tin Ø 26 cm, making a 3 cm high rim.
  4. Prick the pastry with a fork and bake blind for approx. 25 minutes.
  5. Remove from the oven and allow to cool.
  6. For the cream, whisk QimiQ Classic smooth. Press the lime for the juice and grate the zest finely. Add the yoghurt, sugar, lime juice and zest to the QimiQ Classic and mix well. Fold in the whipped cream.
  7. Pour the cream into the tart case and smooth off with a palatte knife. Spoon the melon into balls and arrange on the tart. Chill for at least 4 hours, preferably over night.
  8. Make the cake glazing as usual and pour over the melon balls. Chill for a further 30 minutes.
Some doughy looking food

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