Recipe for 10 Tartlets
Tartlet Dough
Ingredients
- Butter 100g
- Icing Sugar 60g
- Flour 220g
- Starch 10g
- Salt 1.5g
- Water 20ml
Method
- Soften the butter, add the icing sugar followed by the dry ingredients, last the water. Once obtained a smooth dough, roll out in between two plastic sheets on 2.5cm height. Freeze. Cut bands of 2cm and line the round tart rings Ø 7cm. Bake for 15 minutes at 150°C. Once cooled down, brush the inside with melted cacao butter.
Melon Sponge
Ingredients
- Ravifruit Melon Puree 200g
- Egg Whites 100g
- Dried Egg White Powder 5g
- Sugar 50g
- Flour 130g
- Baking Powder 4g
Method
- Whip up the RAVIFRUIT melon purée, egg whites, dried egg white powder and sugar till a strong meringue. Mix in the flour and baking powder. Spread out on a 60×40 baking mat. Bake at 165°C for 8 minutes. After cooling down, cut rectangles and place in the tarts.
Melon & Basil Cream
Ingredients
- Infused Melon Puree 500g
- NH Pectin 8g
- Agar Agar 2g
- Sugar 30g
- Ice-Cream Stabilizer 2.5g
- Butter 60g
- Fresh Basil Leaves 50g
Method
- Heat up the infused melon purée till 40°C and add sugar, pectin,agar agar and stabilizer mixture. Bring to boil and cool down to 35°C. Blend in the butter. Set aside to cool down. Once cooled down, blend in 50g of fresh basil leaves. Fill the tarts with the cream.
Infused Melon Puree
Ingredients
- Ravifruit Melon Puree 1000g
- Fresh Basil Leaves 40g
Method
- Infuse for 24 hours and strain.
Melon Chantilly
Ingredients
- Melon Gel 350g
- Whipped Cream 100g
Method
- Mix together and place on top of the tarts. Freeze
Melon Gel
Ingredients
- Infused Melon Puree* 1000g
- Modified Starch 80g
Method
- Blend together till smooth gel.
Apricot Glazing
Ingredients
- Ravifruit Apricot Puree 425g
- Glucose 130g
- NH Pectin 9g
- Sugar 130g
- Sorbet Stabilizer 5g
- Water 220ml
- Lemon Juice 20g
Method
- Heat up the apricot purée with the glucose, lemon juice and water to 40°C. Make a premix of the pectin, sugar and sorbet stabilizer. Add to the purée, glucose, lemon juice and water. Mix both together and bring to boil. Cool down and rest minimum 4 hours. Dip the tartlets when the glazing is at 33°C.
Original Recipe by MARIKE VAN BEURDEN
