Tart with Vanilla Cream and Melons
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 60 grams sugar
- 1 pinch salt
- 1 egg
- For the cream
- ¼ l milk
- 1 Vanilla bean
- 2 egg yolks
- 40 grams sugar
- 20 grams Pastry flour
- 1 pinch salt
- 1 honeydew melon (or muskmelon)
- to garnish
- Raspberries about 50 grams (approximately 2 ounces)
- Blackberry about 50 grams (approximately 2 ounces)
- Lemon balm
Preparation steps
For the dough: Sift the flour onto a work surface. Mix with the salt and sugar and make a well in the middle. Cut the butter into small pieces and distribute around the dough. Crack the egg into the middle well. Chop all ingredients together with a knife, then quickly knead with hands into a dough. Form into a ball, wrap in plastic wrap and refrigerate for 1 hour.
Roll out the dough on a floured work surface. Grease the tart tin and line it with the dough. Use a fork to prick several times. Bake in a preheated oven at 180°C (approximately 350°F) for 30 minutes. Remove and let cool.
For the cream: Cut the vanilla pod lengthwise, scrape out the beans and bring them to a boil in the milk.
Beat the egg yolks with the sugar in a bowl until creamy and stir in the flour.
Stir the boiling milk into the egg yolks, the pour everything back into the pot. Remove the vanilla pod. Simmer on low heat while constantly stirring.
Spread the custard through a sieve, let cool and sprinkle with sugar to prevent a skin from forming.
Halve the melon, remove seeds, peel and cut into wedges.
Spread the vanilla cream on the tart and arrange the melon columns into a fan shape on the cream. Garnish with raspberries, blackberries and lemon balm (or mint).
