Tart watermelon Frost blanket, a sweet summer born of the genius of Sicilian pastry with extraordinary taste: today's recipe comes straight from Palermo, where I spent a few days in July. Illegal migration was a visit to the bakery Costs, where I assisted in preparing the Sicilian cassata and marzipan fruits, by turning the respective video recipes.
The watermelon frost
Now, I love the Watermelon Frost (The look on my YouTube Channel VIDEO RECIPE Stepper watermelon frost), what we call "freeze the muluni" in Sicily, because watermelon for us is the "mellon". Da Costa, but also in all other shops in Palermo, I saw the Frost served alone, as I always did, in small shortbread tarts but especially in high pies blankets that I was very intrigued.
I had never cooked baked in a pastry shell Frost, I asked for some advice from pastry chefs to Costa and today I leave you a recipe of the pie stuffed watermelon Frost blanket. A delicious sweet, with the buttery pastry crisp and frost soft and creamy with an intense aroma of jasmine (You can also use dried ones unless you find cool) and then the bitterness of dark chocolate. One precaution: the frost of watermelon is prepared the day before the tart, Why must have time to firm up.
If you haven't tried the frost of watermelon, take advantage to make both the tart is the Frost alone. So you can imagine being in Palermo, to see the Arab-Norman art and breathing, live, the delicate scents of jasmine that permeates my land. We combine a Moscato di Noto Dop. Is, If you are also in love with Sicily and its cuisine, have a look at all my SICILIAN RECIPES and, if you like sweet fruit and low in calories, do not miss all my FRUIT JELLY RECIPES, light and delicious Good day.
TART TO COVER WATERMELON FROST (Sicilian recipe)Print This
- DOSES FOR PIE OF 20 CM IN DIAMETER
- FOR THE PASTRY:
- 250 grams of flour 00
- 125 g of cold butter
- 100 grams of sugar
- a pinch of cinnamon
- an egg yolk
- a pinch of salt
- cold whole milk, to taste
- FOR FREEZING OF WATERMELON:
- a liter of watermelon juice
- 90 grams of corn starch
- 110 grams caster sugar
- 10-15 jasmine flowers infused in a little mineral water for one night
- AND STILL:
- dark chocolate, to taste
- butter and flour for the cake Pan
- an egg yolk and a little milk for brushing the cake
To frost of watermelon, you have to prepare the day before: go to Blender so much watermelon quanta needed for obtaining a liter. Put in a large saucepan the cornstarch and sugar and mix well. Merge to thread the watermelon juice, stirring with a whisk, until the cornstarch has completely dissolved, forming a sort of batter, then add all the juice: you will need to obtain a liquid no clots. Also add the water with jasmine.
Cook on low heat watermelon Frost, stirring constantly because it tends to stick to the bottom, until thickened: you will notice that, gradually taking heat, color changing becoming more polished and deep reds. As soon as the surface form small ripples, turn off the heat and put the Frost in a bowl. Allow to cool the watermelon frost at room temperature, then cover with plastic wrap and refrigerate for 24 hours.
For the pastry: put the flour on the work surface, have to center the cold butter cut into small pieces and work quickly with your fingertips. Combine the egg yolk, sugar, vanilla, the lemon zest and a pinch of salt and knead the dough until it becomes smooth and homogeneous. Give her the form of a roll and wrap it in plastic wrap. Refrigerate for an hour.
Preheat the oven to 180 degrees.
Grease and flour the cake tin, cover it on the sides and bottom with the pastry. Prick the entire surface of the pastry with the prongs of a fork. Coarsely chop the chocolate and place it on the bottom of the pie. With the help of a spoon, break the frost of watermelon making it creamy. Then, pour it inside the cake Pan. Level the watermelon frost and cover with another pastry disc, taking care to supplement the sides closing the dough with your fingertips, so the stuffing does not spill out during cooking. Brush the surface of the cake with a little egg yolk, mixed with a tablespoon of milk.
Bake in the oven for 40 minutes or until the cake is golden not. Cool the pie with the frost of watermelon at room temperature and, When cold, store cake in refrigerator. Consume within 3-4 days. Serve the tart watermelon frost covered only after taking the cake for 10-15 minutes at room temperature. Bon appétit!
THE PAIRING: Moscato di Noto Dop "Baroque", produced by Winery Feudo di Rudinì. A wine, product in the countryside between tomatoes and Rosolini, that will excite you with its delicate aromas of honey and white flowers, with its taste of candied fruit and with a good balance between acidity and sweetness.