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Ingredients (makes a 18cm tart )
Crust
150g all purpose flour
28g almond meal
35g powdered sugar
90g cold dairy free butter, cubed
1/2 tbsp cold almond milk (7g)
1 tsp vanilla extract
pinch of pink salt
Strawberry watermelon
450g diced seedless or seeded watermelon (without rind)
200g strawberries, stems removed
1 tbsp lime juice
1/2 cup water
1 1/2 tsp agar agar powder
1 β 2 tbsp sugar *adjust to taste/ optional
Put all watermelon, strawberries, and water into a blender and blend until smooth. Strain the mixture through a mesh sieve.
Add the watermelon strawberry juice, sugar into a saucepan over a medium heat. Then add in agar and whisk until agar is completely dissolved (about 2 mins) Stirring constantly. Whisk in lime juice. Let it simmer on low for 30 secs. Remove from heat and let cool slightly.β£
Pour the strawberry watermelon mixture over the cooled tart shell. Place it in the freezer until firm. β£
Lime & Albizia flower tea jelly
1 tbsp Albizia flowers
1 1/2 cups hot boiling water
3 tbsp lime juice
3 tbsp sugar adjust to taste
Prepare the Albizia flower tea, β£
Combine hot water and Albizia flowers, leave to brew, covered for 15 minutes. Strain mixture through a fine mesh sieve.Β
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Add Albizia flowers tea to a saucepan, bring up to a boil. Add agar powder, sugar and cook until dissolved, whisking constantly.Β
Whisk in lime juice, continue to simmer for 1 minute. Turn off the heat. β£Allow to cool slightly.
Pour lime & Albizia flowers tea jelly over the strawberry watermelon layer. Refrigerate for 2 hours or until set.
