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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