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
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