Watermelon Tart - Morocco – a delicious recipe with pastry, watermelon, eggs, powdered sugar, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll out the pastry and put it in a tart pan.
2
Cook blind in a preheated 350F oven.
3
Cut the watermelon into cubes, lifting out the seeds.
4
Whip the egg yolks with the sugar, and pour the flour in a stream into the mix, whipping all the while.
5
Heat the milk in a saucepan until little bubbles form.
6
Pour this onto the egg mixture, blend well, then return it to the pan.
7
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
Fold in carefully.
9
Pour this cream over the tart pastry, then distribute the watermelon pieces evenly.
10
Drizzle honey over the top, and pop it into the oven for 20 minutes.
11
Dust with icing sugar as soon as the cooked tart has cooled.
199
kcal
Calories
7
g
Fat
26
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 single pie pastry, sweet, 1 1/2 lbs watermelon, 2 eggs, separated, 1/4 cup powdered sugar, and more.
Yes, Watermelon Tart - Morocco falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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