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Raspberry & watermelon tarts
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Ingredients:
  • 750g watermelon flesh
  • 40g cornflour
  • 60g caster sugar
  • 40.00 ml rosewater*
  • 8 pre-baked sweet tart shells*
  • Icing sugar, to dust
  • Thick Greek yoghurt, to serve
Instructions:
  • Blend the watermelon in a food processor until smooth, yielding about 450ml of puree. Strain the mixture through a sieve to remove any solids.
  • Combine a portion of watermelon puree with cornflour, stirring until smooth. Transfer to a saucepan along with the rest of the puree, cream of tartar, and sugar. Cook over low heat for 5-6 minutes until thickened. Stir in rosewater, then cool. Spread the mixture into pre-baked tart shells and chill for 30 minutes until set.
  • Place a tart on each plate, top with fresh raspberries, sprinkle with icing sugar, and serve with Greek yogurt.

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