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🍽️ Melonen Tart

680 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 1 tsp baking powder
• 120 g sugar
• 1 pinch salt
• 2 eggs
• 200 g cold butter
• 250 g mascarpone
• 200 g coconut milk
• 2 eggs
• 50 g sugar
• 50 g coconut flakes
• 1 small honeydew melon
• 1 wedge watermelon
• 30 g toasted coconut flakes

Instructions

1. 1. Mix flour and baking powder in a bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Distribute sugar, salt, and butter pieces on the edge of the flour.
4. 4. Add the eggs to the well.
5. 5. Knead everything quickly into a dough.
6. 6. Shape the dough into a ball.
7. 7. Wrap the ball in cling film.
8. 8. Chill the dough in the refrigerator for 30 minutes.
9. 9. Preheat the oven to 200 degrees Celsius.
10. 10. Roll out the dough on a floured surface.
11. 11. Line the greased tin with the dough.
12. 12. Prick the dough base several times with a fork.
13. 13. Bake the base for approx. 10 minutes.
14. 14. Whisk mascarpone, coconut milk, eggs, and sugar until smooth.
15. 15. Spread the cream over the dough base.
16. 16. Sprinkle the tart with coconut flakes.
17. 17. Reduce the oven temperature to 180 degrees Celsius.
18. 18. Finish baking the tart for approx. 35 minutes.
19. 19. Let the cake cool on a wire rack.
20. 20. Halve the honeydew melon.
21. 21. Scoop balls out of the honeydew melon.
22. 22. Peel the watermelon.
23. 23. Slice the watermelon into thin slices.
24. 24. Remove the seeds from the slices.
25. 25. Decorate the cake with the melon pieces.
26. 26. Sprinkle coconut shavings over it.
27. 27. Garnish the tart with mint leaves.
28. 28. Dust the tart with powdered sugar.
29. 29. Serve the tart.

Nutrition per serving

• kcal: 680
• Protein: 10 g · Fett/Fat: 42 g · Carbs: 65 g