Two very crispy tartlets, filled with melon just pan-seared in honey-caramel, then finished with a light whipped cream and graham cracker-style biscuit crumbs.
Ingredients
- 1/2 petit melon ripe Charentais melon
- 1/2 rouleau ready-to-roll all-butter shortcrust pastry
- 80 g ready-to-use sweetened whipped cream
- 1 tbsp liquid honey
- 1 tbsp brown sugar
- 15 g unsalted butter
- 1/2 tsp vanilla extract
- 2 biscuits shortbread cookies or speculoos
- 1/2 citron vert fresh lime
- 1 petite pincée flaky sea salt
- 2 cerises candied cherries or cherries in syrup
Method
- Preheat the oven to 190 °C. Cut out two discs of shortcrust pastry about 12 cm across. Place them on a baking sheet lined with parchment paper, prick with a fork, and sprinkle very lightly with brown sugar.
- Bake the pastry discs for 14 to 16 minutes, until they are deep golden brown and dry to the touch. Let cool on a wire rack to keep them crispy.
- Meanwhile, remove the skin and seeds from the melon. Cut the flesh into 1 cm thick slices, then into even pieces.
- In a skillet, melt the butter with the honey and the remaining brown sugar. When the mixture foams and begins to smell like light caramel, add the melon.
- Pan-sear the melon for 2 to 3 minutes over medium-high heat, just to glaze it without turning it into compote. Add a small pinch of flaky sea salt, a few drops of lime juice, and remove from the heat.
- Gently mix the sweetened whipped cream with the vanilla extract if it is not already flavored. See the prepared component if needed.
- Plate each pastry disc with the caramelized melon pieces while still warm. Add a nice dollop of vanilla whipped cream.
- Crumble the shortbread cookies or speculoos on top. Finish with a candied or syrupy cherry and a very light grating of lime zest.
Nutrition
Per serving
- Energy
- 551.3 kcal
- Protein
- 5.74 g
- Carbohydrate
- 65.37 g
- Fat
- 30.94 g
- Fibre
- 3.4 g
- Calcium
- 46.46 mg
- Iron
- 0.59 mg
- Magnesium
- 19.89 mg
