Caramelized limoncello tart with colorful melon salad
For the dough
Ingredients
- 200 g flour
- 50 g icing sugar
- a pinch of salt
- 100g cold butter
- some butter for greasing the pan
- 2 juicy organic lemons
- 100 ml Limoncello
- 125 g sugar
- 2 egg yolks
- 20 g Vanillepuddingpulver
- 80g Crème Fraîche
- a pinch of salt
- 150g watermelon
- 150 g Honeydew melon
- 150g Charentais-Melone
- 2. Limoncello
- 40 g pine nuts
- 50 g brown sugar
- basil leaves, if desired
Method · 3 h
- Place flour, powdered sugar, a pinch of salt, and diced cold butter in a food processor, add 2 tablespoons of cold water, and knead everything into a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 200°C (390°F). Carefully grease a tart tin with butter. Roll out the dough on a floured work surface to a thickness of 3–5 mm (¼ inch), place it in the tin, and press it against the sides. Trim off any excess dough with a knife.
- Bake the tart in a hot oven for 15–20 minutes until golden brown. Then let it cool.
- Meanwhile, finely grate the zest from the lemons and squeeze out the juice. Combine both with the egg yolks, 75 ml water, limoncello, sugar, and vanilla pudding powder in a saucepan, mix thoroughly, and heat on the stovetop, stirring constantly, until the mixture reaches a pudding-like consistency. Then stir in the crème fraîche.
- Fill the tart with limoncello cream and let it cool completely in the refrigerator.
- Peel the melons and remove the seeds. Cut the melons into cubes or scoop out different-sized pearls and balls from the flesh. Marinate the melons with limoncello. Toast the pine nuts in a pan until golden brown.
- Sprinkle the tart with brown sugar and caramelize it with a blowtorch. Distribute the melon salad on top. Sprinkle with pine nuts and garnish with basil, if desired.
200 g
Flour
50 g
Icing sugar
100 g
For the cream
100 ml
Limoncello
125 g
Zucker
egg yolks
20 g
Vanillepuddingpulver
80 g
Sour cream
For the melon salad
150 g
Watermelon
150 g
Honigmelone
150 g
Limoncello
40 g
pine nuts
50 g
Please note: You will need a 22 cm diameter tart pan for this recipe. This will yield 8 slices. You will also need a kitchen torch to properly caramelize the cream.
