Cantaloupe Tartlets

Cantaloupe Tartlets

  • Preparation 1 h
  • Cooking 25 min
  • Sinking 15 min
  • Chilling 2 h
  • Servings 8

Categories

Ingredients

  • Sweet Shortcrust Pastry

    • 1 ½ cups (225 g) unbleached all-purpose flour
    • ¼ cup (55 g) sugar
    • ½ tsp baking powder
    • ½ cup (115 g) cold unsalted butter, diced
    • 1 egg
  • Light Passito Cream

    • ¼ cup (55 g) sugar
    • 2 tsp corn starch
    • 1 tsp unbleached all-purpose flour
    • 1 egg
    • ½ cup (125 ml) milk
    • ½ cup (125 ml) 35% cream
    • ½ cup (125 ml) 35% cream 2-inch (5 cm) strip of orange zest
    • 15 ml (1 c. à soupe) de passito (voir note)
  • Cantaloupe

    • ¼ cup (55 g) sugar
    • ½ cup (125 ml) passito
    • ½ cantaloupe, peeled and seeded

Preparation

  • Sweet Shortcrust Pastry

  • Light Passito Cream

  • Cantaloupe

Note from Ricardo

Passito is a Sicilian muscat dessert wine and can be found in liquor stores. It can be replaced in this recipe with white port or muscat. Instead of rosettes, you can make cantaloupe balls using a melon baller. Let soak in the passito mixture as you would the cantaloupe ribbons.

Personal Note