Ingredients for Watermelon Tart Morocco
- Pie Pastry
- 4 cups seedless watermelon, cubed
- Eggs
- Powdered Sugar
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 tablespoons honey
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How to Make Watermelon Tart Morocco
- Preheat oven to 350°F (175°C). Roll out 1 sheet (14.1 oz) of store-bought puff pastry and gently press it into a 9-inch tart pan with a removable bottom.
- Prick the bottom of the pastry with a fork and line it with parchment paper and pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes, until lightly golden.
- While the pastry bakes, cube 4 cups of seedless watermelon into ½-inch pieces.
- In a medium bowl, whisk together 4 large egg yolks and ½ cup granulated sugar until pale and thick.
- Gradually whisk in ¼ cup all-purpose flour until smooth.
- In a separate saucepan, heat 2 cups whole milk over medium heat until small bubbles begin to form around the edges.
- Gradually whisk the hot milk into the egg yolk mixture. Return the mixture to the saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes).
- In a clean bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the custard until just combined.
- Pour the custard into the pre-baked tart shell. Arrange the watermelon cubes evenly over the custard.
- Drizzle 2 tablespoons of honey over the top.
- Bake for 20-25 minutes, or until the custard is set and the edges are lightly golden.
- Let cool completely on a wire rack before dusting with powdered sugar and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
124g
Fat
29g
Carbs
19g
