Ingredients
-
1
-
1 1/2
-
2
-
1/4
-
2
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Watermelon Tart – Morocco, This shows the French influence in modern Moroccan cooking Why not?, nice, This shows the French influence in modern Moroccan cooking Why not?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Roll Out the Pastry and Put It in a Tart Pan. |
|
2
Done
|
Cook Blind in a Preheated 350f Oven. |
|
3
Done
|
Cut the Watermelon Into Cubes, Lifting Out the Seeds. |
|
4
Done
|
Whip the Egg Yolks With the Sugar, and Pour the Flour in a Stream Into the Mix, Whipping All the While. |
|
5
Done
|
Heat the Milk in a Saucepan Until Little Bubbles Form. |
|
6
Done
|
Pour This Onto the Egg Mixture, Blend Well, Then Return It to the Pan. |
|
7
Done
|
Cook Over Low Heat, Stirring With a Wooden Spoon. When It Is Thick Like a Custard Cream, Add Stiffly Beaten Egg Whites (from the 2 Eggs). |
|
8
Done
|
Fold in Carefully. |
|
9
Done
|
Pour This Cream Over the Tart Pastry, Then Distribute the Watermelon Pieces Evenly. |
|
10
Done
|
Drizzle Honey Over the Top, and Pop It Into the Oven For 20 Minutes. |
|
11
Done
|
Dust With Icing Sugar as Soon as the Cooked Tart Has Cooled. |
