Yield: 1 servings
|250 grams||Sweet pastry|
|1||Melon; (Charatois or Ogen)|
|200 grams||Caster sugar|
|Flour for dusting|
|Icing sugar and mint leaves for|
Preheat the oven to 220C/425F/gas 7.
Line a 25cm flan dish with the pastry and bake blind. Peel and slice the melon (removing the seeds). Make a syrup with 75g sugar and 2tbsp water and poach the melon slices for 1 minute, drain.
Prepare the filling by mixing together the eggs, arrowroot and 75g sugar.
Beat well then mix in the milk. Lay the melon in the bottom of the pastry case and pour over the filling.
Bake for 25 minutes then sprinkle the top of the flan with the remaining sugar. Glaze under the grill, until golden protecting the pastry if necessary with foil. Dust place with icing sugar.
Remove a slice of tart and dust lightly. Serve with vanilla ice cream, vanilla pod and mint leaf for decoration.
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Carlton Food Network
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