Melon and mint tartlet
– sweet pastry,
– almond cream
– mint cream,
– melon mousse
– melon topping.
Material used
– Silikomart perforated tart moulds
– Silikomart Klassik ring tart silicone mould
– Micro-perforated baking mat
Ingredients
Melon mousse (The day before)
2 egg yolks25g sugar90g melon80g single cream3g gelatine
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs
Mint cream
✔1g gelatine
✔60g liquid cream
✔8g mint leaves
✔60g white chocolate
Melon topping
✔200g melon mix
✔10g caster sugar
✔4g NH pectin
The recipe
For 4 tarts
Melon mousse (The day before)2 egg yolks25g sugar90g melon80g single cream3g gelatine
Place the gelatine leaves in a large bowl of cold water. Mix the egg yolks and caster sugar in a bowl. In a saucepan, heat 90g of the melon mix. Pour over the previous mixture. Mix well and return to the pan. Stirring constantly, heat the mixture like a custard until it reaches 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside.
In a bowl, whip the cold cream with an electric mixer. Incorporate the previous mixture when its temperature is below 30°C. Mix gently with a spatula.
Fill the silikomart tarte ring silicone mould. Place in the freezer for at least 4 hours or overnight.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat the oven to 170°C.
Almond cream
✔35g softened butter
✔35g icing sugar
✔35g almond powder
✔35g eggs
Cream the butter with the icing sugar. Add the almond powder and eggs. Mix well. Pour into the base of the tartlets and bake for 25 minutes (time may vary according to oven). Leave to cool.
Mint cream
✔1g gelatine
✔60g liquid cream
✔8g mint leaves
✔60g white chocolate
Place the gelatine leaf in a bowl of cold water. In a saucepan, bring 80ml of cream to the boil, remove from the heat and add the mint leaves. Cover and leave to infuse for at least 15 minutes. Bring the cream back to the boil. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the melted white chocolate through a sieve to remove the mint leaves. Squeeze out all the mint leaves. Mix well. Pour over the tartlets. Place in a cool place.
Melon topping
✔200g melon mix
✔10g caster sugar
✔4g NH pectin
In a small bowl, mix the 10g sugar with the NH pectin. In a saucepan, heat the blended melon . As soon as it boils, add the sugar and pectin mixture. Cook for 1 minute, stirring constantly with a whisk. Pour into a tall container with a pouring spout, such as a measuring glass. Use a hand blender to blend the mixture thoroughly. Leave to cool slightly to 40-45°C and cover the frozen entremets.
Place the frozen desserts on the tartlets. Chill for at least 2 hours while defrosting.
I decorated it with a little edible gold leaf and a fresh mint leaf.
