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Raspberry and watermelon tarts with Greek yoghurt February 11, 2007

Posted by grhomeboy in Food Recipes.
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Ingredients >
750g watermelon flesh
40g cornflour
1/2 tsp cream of tartar
60g caster sugar
2 tbs rosewater (available from gourmet food stores)
8 pre-baked sweet tart shells
Fresh raspberries, to serve
Icing sugar, to dust
Thick Greek yoghurt, to serve

Method >
Place watermelon flesh in a food processor and process until smooth (makes about 450ml of puree). Pass through a sieve, discard any solids.
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.
To serve, carefully place a tart on each serving plate, add some fresh raspberries and dust with icing sugar. Serve with Greek yoghurt. Makes 8.

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