WATERMELON TART - MOROCCO
Make and share this Watermelon Tart - Morocco recipe from Food.com.
Provided by Mme M
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out the pastry and put it in a tart pan.
- Cook blind in a preheated 350F oven.
- Cut the watermelon into cubes, lifting out the seeds.
- Whip the egg yolks with the sugar, and pour the flour in a stream into the mix, whipping all the while.
- Heat the milk in a saucepan until little bubbles form.
- Pour this onto the egg mixture, blend well, then return it to the pan.
- Cook over low heat, stirring with a wooden spoon. When it is thick like a custard cream, add stiffly beaten egg whites (from the 2 eggs).
- Fold in carefully.
- Pour this cream over the tart pastry, then distribute the watermelon pieces evenly.
- Drizzle honey over the top, and pop it into the oven for 20 minutes.
- Dust with icing sugar as soon as the cooked tart has cooled.
Nutrition Facts : Calories 445.6, Fat 20, SaturatedFat 5.9, Cholesterol 114.3, Sodium 301.1, Carbohydrate 59.8, Fiber 2.5, Sugar 31.1, Protein 9.4
FROZEN WATERMELON TART
There's nothing quite like a nice cold slice of watermelon sprinkled with salt and chile-lime seasoning on a hot day. This recipe transforms that treat into a creamy frozen tart that's almost ice cream in a crust. We love the savory-sweet balance of the chile-lime seasoning and flaky salt, but feel free to adjust it according to your own tastes.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the crust: Process the cookies, sugar, chile-lime seasoning and salt in a food processor until the mixture forms fine crumbs. Add the melted coconut oil and pulse until combined. Transfer to a 9-inch tart pan with a removeable bottom and press the crust into the bottom and sides of the pan; use the bottom of a dry measuring cup to press the mixture evenly into the edges of the pan. Freeze until firmed, at least 5 minutes and up to overnight.
- For the filling: Slice off a 1/4-inch-thick piece of watermelon and cut out 3 small triangles. Refrigerate until ready to serve. Cube the remaining watermelon flesh.
- Place the watermelon cubes in a blender and blend until liquified. Strain the juice through a fine-mesh sieve and measure out 1 1/2 cups and place in a medium pot. Reserve any remaining juice for another use.
- Add the lime juice, 1/4 cup of the sugar and the salt to the pot and place over medium heat. In a medium bowl, whisk together the remaining 1/4 cup sugar, the egg yolks and cornstarch until fully combined and slightly lightened in color. Once the watermelon juice has reached a simmer, carefully pour 1/3 of it into the yolk mixture while whisking constantly. Once combined, stir the yolk and juice back into the pot. Simmer, stirring constantly, until thickened and the starch flavor has cooked out, 2 to 3 minutes.
- Turn off the heat and whisk in the coconut oil. Strain through a fine-mesh strainer into a medium bowl and cover with plastic wrap, pressing the wrap directly over the surface of the filling. Refrigerate until cold and set, at least 2 hours and up to a day ahead.
- Whip the cream and confectioners' sugar to stiff peaks in a stand mixer fitted with a whisk attachment. Remove 3/4 of the whipped cream and set it aside in a small bowl. Add the chilled watermelon filling to the mixer bowl and whip with the remaining whipped cream on low speed until fully combined and light in color. Carefully fold in the reserved whipped cream with a rubber spatula until there are no streaks. Add the filling to the frozen crust. Freeze until firm, about 3 hours.
- When ready to serve, remove the tart from the freezer and sprinkle the top with chile-lime seasoning and flaky salt. Sprinkle the tips of the reserved watermelon triangles with chile-lime seasoning and arrange in the center of the tart. Remove the outer ring of the tart pan and transfer the tart to a platter. Let sit at room temperature for 10 minutes before slicing.
FROZEN WATERMELON LEMON CREAM TARTS
These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. -Bethany DiCarlo, Harleysville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze 1 hour., Mix yogurt, honey, lemon zest and lemon juice; spoon over watermelon layer. Sprinkle with almonds. Freeze until firm, about 1 hour. If desired, top with lemon slices before serving.
Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
WATERMELON CAKE
A good friend of mine made this cake for her daugther's B-day party. It was adorable and delicious. She gave me the recipe and I am posting it for safe keeping.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Set aside 2 tablespoons chocolate covered raisins.
- Prepare cake batter according to the package directions.
- Add 12 drops of red food coloring and the remaining chocolate covered raisins to the batter; stir to mix.
- Pour batter into two 8-inch cake pans that have been sprayed with non-stick cooking spray, lined with wax paper and sprayed again with non-stick cooking spray.
- Bake according to package directions.
- Let cool for 10 minutes, then turn out onto wire racks to cool completely.
- Divide the frosting equally between two bowls.
- Add the green food coloring to one bowl; stir to combine.
- Add the rest of the red food coloring (8 drops) to the other bowl; stir to combine.
- Invert one cake layer onto a serving plate; frost the top of the cake layer with half of the red frosting.
- Place the second layer on top of the first layer; frost the top with the remaining red frosting.
- Frost the sides with the green frosting.
- Sprinkle the reserved chocolate-covered raisins over the top to look like seeds.
- Serve.
Nutrition Facts : Calories 469, Fat 19.6, SaturatedFat 3.8, Cholesterol 0.7, Sodium 378.3, Carbohydrate 71.4, Fiber 0.4, Sugar 47.6, Protein 3.6
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