Cake

Strawberry Watermelon Tart

๐’“๐’†๐’„๐’Š๐’‘๐’†๐’”

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 – 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.โฃ

Pour the strawberry watermelon mixture over the cooled tart shell. Place it in the freezer until firm. โฃ

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, โฃ
Combine hot water and Albizia flowers, leave to brew, covered for 15 minutes. Strain mixture through a fine mesh sieve.ย 
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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.ย 

Whisk in lime juice, continue to simmer for 1 minute. Turn off the heat. โฃAllow to cool slightly.

Pour lime & Albizia flowers tea jelly over the strawberry watermelon layer. Refrigerate for 2 hours or until set.

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