Name: Melon and orange curd tart
Prep time: 205 min
Cook time: 35 min
Total time: 240 min
Yield: 1
Ingredients: 375.00 ml plain flour; 40.00 gm caster sugar; 150g unsalted butter, chilled, chopped; 1 egg yolk; 40.00 gm chilled water; 1/4 small rockmelon, rind removed, sliced; 1/4 small honeydew melon, rind removed, sliced; 2 passionfruit, halved; 2 eggs; 2 egg yolks; 141.90 gm caster sugar; 2 tsp finely grated orange rind; 10.00 gm cornflour; 86.63 gm orange juice; 100g unsalted butter, chopped

Melon and orange curd tart

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Prep Time:
205 minutes

Cook Time:
35 minutes

Total Time:
240 minutes

Create a delicious summer melon tart with fresh seasonal ingredients.

Ingredients:

375.00 ml plain flour
40.00 gm caster sugar
150g unsalted butter, chilled, chopped
1 egg yolk
40.00 gm chilled water
1/4 small rockmelon, rind removed, sliced
1/4 small honeydew melon, rind removed, sliced
2 passionfruit, halved
2 eggs
2 egg yolks
141.90 gm caster sugar
2 tsp finely grated orange rind
10.00 gm cornflour
86.63 gm orange juice
100g unsalted butter, chopped

Instructions:

In a food processor, combine flour, sugar, and butter until mixture resembles fine breadcrumbs. Add yolk and chilled water, then process until dough forms. Transfer dough to a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 23cm round fluted flan tin. Roll out pastry between baking paper until 3mm thick. Line the pan with pastry, trim excess, and refrigerate for 15 minutes.
1. Set the tin on a baking tray. 2. Cover the pastry with baking paper, then fill it with ceramic pie weights or uncooked rice. 3. Bake for 10 minutes. Remove the weights or rice along with the baking paper. 4. Bake for another 10 to 15 minutes until it turns a light golden color. 5. Let it cool completely before using.
To create a delicious Orange Curd, combine eggs, egg yolks, sugar, orange rind, and cornflour in a sturdy saucepan. Whisk together until smooth. Slowly add orange juice and butter, then heat the mixture over medium heat. Cook and whisk for 7 to 8 minutes until the mixture thickens and coats the back of a spoon. Remove from heat, let it sit for 5 minutes, then pour into a pastry case. Cover and refrigerate for 2 hours until set. Enjoy!
Place slices of rockmelon and honeydew melon attractively on the tart, then generously drizzle with passionfruit pulp before serving.

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