Tarts with Grape and Melon Jelly
Ingredients
- For crust
- 300 grams Spelt flour
- 200 grams butter
- 100 grams brown sugar
- 1 egg
- 2 Tbsps Whipped cream
- Pastry flour (for work surface)
- butter (for tart tins)
- 1 pinch salt
- For jelly
- 200 grams seedless Grape
- 200 grams honeydew melon
- 2 centiliters Melon liqueur
- 150 milliliters Sparkling wine
- 2 Tbsps powdered sugar
- 5 sheets gelatin
- For topping and garnish
- honeydew melon (slices)
- mint (leaves)
- 8 small Cucumber (thinly sliced)
Preparation steps
For the crust, combine all ingredients and quickly knead into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes. Roll out on a floured surface and cut out circles slightly larger than the tartlet tins. Grease the tartlet tins, press in the dough and trim the crust. Prick the dough with a fork several times, cover with baking paper and fill with baking beans. Bake in an oven preheated to 180°C (approximately 350°F) for 12-15 minutes or until golden brown. Remove, let cool briefly, remove from the molds and let cool completely.
For the jelly, rinse the grapes and cut in half. Cut the melon flesh into small cubes. Soften the gelatine in cold water. Bring the champagne to a simmer, add half the melon until warmed. Puree the melon and return to the pot. Squeeze the gelatin sheets and add to the puree. Stir until dissolved. Stir in the liqueur and fruit. Season with powdered sugar. Pour the jelly into the tart crusts and refrigerate for 2 hours. For the topping, after about 30-40 minutes, when the jelly begins to firm, top the tarts with melon slices. To serve garnish with cucumber slices and mint.
