Best Healthy Watermelon Tart Recipes

WATERMELON TART - MOROCCO

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.

HEALTHY WATERMELON TART

Steps:

• 1. Toast almonds in a skillet over medium high heat for a couple of minutes or until golden. Remove from the pan to cool. Cut watermelon into 8 even pie shaped wedges.
• 2. Dip outside curved edge of watermelon in yogurt then in the sliced almonds and place on serving platter in a pie shaped formation. Repeat with remaining watermelon wedges.
• 3. Once all of the wedges have been placed in a pie shape use the remainder of the yogurt to frost the top of the pie.
• 4. Place the blueberries and sliced strawberries in a decorative pattern on top. Serve immediately or chill until you are ready to serve.

FROZEN WATERMELON TART

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.