Watermelon Tart Morocco Recipes

FROZEN WATERMELON LEMON CREAM TARTS

Frozen Watermelon Lemon Cream Tarts image

These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. -Bethany DiCarlo, Harleysville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cups cubed seedless watermelon
1 cup fat-free plain Greek yogurt
2 tablespoons honey
1-1/2 teaspoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons sliced almonds, toasted
Halved lemon slices, optional

Steps:

Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze 1 hour., Mix yogurt, honey, lemon zest and lemon juice; spoon over watermelon layer. Sprinkle with almonds. Freeze until firm, about 1 hour. If desired, top with lemon slices before serving.

Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

WATERMELON TART - MOROCCO

Watermelon Tart - Morocco image

Make and share this Watermelon Tart - Morocco recipe from Food.com.

Provided by Mme M

Categories Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 single pie pastry, sweet
1 1/2 lbs watermelon
2 eggs, separated
1/4 cup powdered sugar
2 tablespoons flour
1 cup milk
3 tablespoons honey

Steps:

Roll out the pastry and put it in a tart pan.
Cook blind in a preheated 350F oven.
Cut the watermelon into cubes, lifting out the seeds.
Whip the egg yolks with the sugar, and pour the flour in a stream into the mix, whipping all the while.
Heat the milk in a saucepan until little bubbles form.
Pour this onto the egg mixture, blend well, then return it to the pan.
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).
Fold in carefully.
Pour this cream over the tart pastry, then distribute the watermelon pieces evenly.
Drizzle honey over the top, and pop it into the oven for 20 minutes.
Dust with icing sugar as soon as the cooked tart has cooled.

Nutrition Facts : Calories 445.6, Fat 20, SaturatedFat 5.9, Cholesterol 114.3, Sodium 301.1, Carbohydrate 59.8, Fiber 2.5, Sugar 31.1, Protein 9.4

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