Dessert

Raspberry and watermelon tarts

Name: Raspberry and watermelon tarts
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 8
Ingredients: 750g watermelon flesh; 40g cornflour; 1/2 teaspoon cream of tartar; 60g caster sugar; 2 tablespoons rosewater; 8 pre-baked sweet tart shells; Fresh raspberries, to serve; Icing sugar, to dust; Thick Greek yoghurt, to serve

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50m

10m

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These simple summer tarts are the perfect end to any party.

750g watermelon flesh
40g cornflour
1/2 teaspoon cream of tartar
60g caster sugar
2 tablespoons rosewater
8 pre-baked sweet tart shells
Fresh raspberries, to serve
Icing sugar, to dust
Thick Greek yoghurt, to serve

Method

1.

Place watermelon flesh in a food processor and process until smooth (makes about 450ml of puree). Pass through a sieve and discard any solids.
2.

Mix a little of the watermelon puree with the cornflour, stirring until smooth, then place in a saucepan with the remaining puree, cream of tartar and sugar. Stir over very low heat for about 5-6 minutes or until thickened. Add the rosewater, remove from heat and allow to cool. When the mixture is cool, spread into the pre-baked tart shells and refrigerate for 30 minutes or until set.
3.

To serve, carefully place a tart on each serving plate, add some fresh raspberries and dust with icing sugar. Serve with Greek yoghurt.