Vegan watermelon tart

Yes, summer may be leaving us, but it’s not completely gone yet. I still want to pretend it’s still here. I like fall and I like winter etc but I don’t like short days. In winter, as soon as you finish working it’s already really dark and you feel much more tired and eventually you just want to sleep. So please enjoy this lovely tart!

There are quite a few elements:

⁃ Sable pastry

⁃ Raspberry frangipane

⁃ Watermelon cremeaux

⁃ Watermelon mousse

⁃ Watermelon gelee

⁃ Topped with caramelised almonds and vegan meringue (I used a standard recipe for this)

Almond sable pastry

160 g flour

100 g butter – it should be cold and cubed, I usually like the vegan block one for this kind of pastry because it’s harder and works better

60 g icing sugar

40 g almond flour

Pinch of salt

Zest 1 lemoon

40g melted vegan white chocolate

Preheat oven at 165C fan. Mix the flour and butter until the mix resembles breadcrumbs. Add the icing sugar and incorporate well. Finally add salt, zest and almond flour. Once everything is well combined att the melted chocolate and bring the dough together. Let rest in the fridge for at least 1h. Then roll out (it will be very hard so let it soften a bit) and line the tart ring. Freeze for 30’. Do not poke holes in the pastry as it being a sable dough it is not necessary. Blind bake for 10’ then remove the baking beans and bake for 10 more minutes. Remove from oven.

Raspberry frangipane

50g water + 3.5g potato protein mix well and let rest for 30’

Pinch of xanthan gum

50g vegan butter

50g icing sugar

50g ground almonds + 1/2 tbsp cornflour

150g raspberries

Beat the butter with the sugar. Mix the potato protein mix with the almond powder and cornflour and add gradually to the mix you are beating. Pipe the mixture in the tart shell and then place the raspberries in. Bake at 165 fan for 10-15’.

Watermelon cremeaux/ganache

150 coconut milk

150 watermelon purée

100 heavy cream vegan

24g cornflour

80g sugar

1 1/2 tsp agar

Warm the vegan cream, coconut milk and the watermelon pureed until the mixture reaches 40C. Sift cornflour and sugar in a bowl. Pour the liquid mixture over this and whisk well before returning to the stove. Keep whisking until the mixture thickens, then add the agar and cook for 2 more minutes, bringing to a boil. Pour over the frangipane layer and let set for 2h in the fridge before decorating with the additional elements.

Watermelon gelee

175g watermelon juiced

20 gram caster sugar

2 gram NH pectin

2 gram agar agar + 5 gram water

Watermelon mousse

30g water + 2 g potato protein mix and let set in the fridge

100g watermelon juice

10g caster sugar

1 tsp NH pectin

10g coconut oil (odourless)

Pinch of xanthan gum

Pinch of baking soda

Pinch of cream of tartar

20g sugar

While the potato protein mix with the xanthan gum, baking soda and cream of tartar. Add the sugar little by little.

Heat the watermelon juice with the sugar and the pectin until it reaches 80C, then set aside and let cool.

Incorporate the watermelon cream in the whipped “whites”. Pipe as you wish to decorate the tart.

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