Melon and Yoghurt Tart

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Ingredients for 12 portions, 26 cm Ø springform cake tin
  • For the short crust pastry
  • 200 g Flour
  • 100 g Butter, softened
  • 1 Egg(s)
  • 1 pinch(es) Salt
  • 2 tbsp Powdered sugar
  • 1 tbsp Water
  • For the cream
  • 250 g QimiQ Classic, unchilled
  • 1 Lime(s)
  • 100 g Natural yoghurt
  • 70 g Sugar
  • 150 g Cream 36 % fat, whipped
  • For the topping
  • 0.5 Cantalope melon
  • 0.5 Honeydew melon
  • 1 sachet(s) Clear cake glazing jelly
Method
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.