Mango, melon & watermelon tartlette
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
Equipment
Extra Press
2 tarts
1 shortcrust pastry
70 g mixed nuts (almonds, hazelnuts, etc..)
1 kiwi
0.5 mango
0.5 melon
1 slice watermelon
0.25 pineapple
1 sprig fresh mint
Associated products
RECIPE STEPS
1
Place the pastry into buttered moulds. Cover with baking parchment and baking beads, then blind bake for 20 minutes at 180°C.
Remove the baking parchment and beads, then continue cooking for 10 minutes. Take out of the oven and leave to cool.
- 1 shortcrust pastry
2
Crush the mixed nuts.
- 70 g mixed nuts (almonds, hazelnuts, etc..)
3
Rinse the fruit. Use a melon baller to scoop the flesh from the kiwi, melon and watermelon.
- 1 kiwi
- 0.5 melon
- 1 slice watermelon
4
Rinse, peel and slice the mango and pineapple. Pit the mango and remove the hard core from the pineapple. Process the slices through the Extra Press. Collect the purée in a bowl.
- 0.5 mango
- 0.25 pineapple
5
Place a layer of walnuts on the tart bases and then pour over a layer of the mango-pineapple purée. Place the fruit balls on top and then garnish with the mint leaves.
- 1 sprig fresh mint
© 2018 Hachette Livre (Marabout) © Lene Knudsen © Richard Bouti
