Summer Melon Tart
From hopscotch 15 years ago
- 45 minutes to make
- Serves 6
I love elegance. I hate simplicity for the sake of one's lack of aspiration to go the extra effort. Though simplicity can be appreciated as that in a sponge cake dusted with powdered sugar. Chef well done, and what splendid magnificent art of creation, thank-you - I look forward to purchasing your Chef's Book in the near future.
Ingredients
sugar dough
- 1 cup butter shopping list
- 1 cup powdered sugar shopping list
- 8 oz egg yolks shopping list
- 1 cup flour shopping list
- 3 oz baking powder shopping list
vanilla curd
- 1 qt Cream shopping list
- 10 oz egg yolks shopping list
- 1 vanilla bean shopping list
- 4 gelatin sheets shopping list
- 7 oz sugar shopping list
- 32 melon balls shopping list
- 32 cantaloupe balls shopping list
- 32 watermelon balls shopping list
How to make it
To Make Sugar dough
- In a mixing bowl, mix butter and sugar until creamy, then add egg yolk, flour and baking powder and stir to combine.
- Refrigerate dough for one hour.
- On a flat surface, roll out the dough and cut out eight 3” rounds.
- Place on baking sheet and bake in oven at 350° F for 7 minutes.
- Remove and allow to cool down.
To Make Vanilla Curd
- In a saucepan, bring cream to a boil with vanilla bean.
- In a mixing pan, pour vanilla-cream mix over egg yolk, stir well, then pour the mix back into saucepan and cook until thickened.
- Remove from stove, add gelatin, and stir well.
- Chill and refrigerate.
- [section] To serve [/section
- Pipe a dollop of vanilla cream onto each sugar dough.
- Arrange 4 melon, 4 cantaloupe and 4 watermelon balls on top of each vanilla curd and serve.
- Credits:
- Biltmore Executive Pastry Chef Olivier Rodriguez
- Photo is from the url below along with the recipe:
- url: http://www.thecellarclub.com/cookbook/Summer_Melon_Tart.asp
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