|Prep Time||20 minutes|
|Cooking Time||45 minutes + chilling|
|Baking Pan||Wiltshire Quiche & Tart Pan 23.5cm|
- 150g butter
- ¼ cup (55g) icing sugar
- 1 tsp vanilla bean paste
- 1 ½ cups (225g) plain ﬂour
- 1 egg yolk
- 1 tbsp iced water
- 1 cup (250g) pure cream
- 2 tbsp caster sugar
- 50g butter
- 120g dark 70% chocolate, chopped
- 120g milk chocolate, chopped
- 2 eggs, lightly whisked
- 1 tsp salt ﬂakes
- 400g watermelon
- 2 tbsp chopped pistachios
- Raspberries and dried edible rose petals (optional)
To make the pastry, place butter, sugar, vanilla and ﬂour in a food processor and whiz until ﬁne breadcrumbs form. Add egg yolk and 1 tbsp iced water and pulse until it forms a ball. Add more water if required. Form into a disc and wrap in plastic wrap. Chill for at least 1 hour.
Preheat the oven to 180°C (fan-forced). Roll pastry between 2 sheets of baking paper to ﬁt a Wiltshire Quiche & Tart Pan 23.5cm. Press pastry into tin and trim excess with a sharp knife. Prick base all over with a fork. Freeze for 20 minutes.
Line pastry with baking paper and ﬁll with Wiltshire Baking Beads. Bake on a baking tray for 12 minutes or until slightly golden. Remove baking beads and paper. Return to oven for a further 12 minutes or until golden and dry. Remove base from oven, and reduce the oven to 160°C.
Place cream, sugar and butter in a saucepan over medium heat. Bring to the boil then pour over chocolate in a heatproof bowl. Stand for 2 minutes then stir until smooth and combined. Add egg and salt ﬂakes and whisk to combine. Pour into cooked tart base. Place on a baking tray and bake for 20 minutes or until surface has only a slight wobble to it. Remove from the oven and set aside to cool. Once cooled, transfer to the fridge and chill for at least 2 hours if not overnight.
Remove from the pan before serving.
Use a melon baller to create small rounds of watermelon. Arrange on tart with pistachios, berries and rose petals. Slice, serve & enjoy!