Home » Tartlets frost of watermelon Sicilian

Tartlets frost of watermelon Sicilian

by Ada Parisi
5 min read

Here's a dessert that represents me at 100%: tarts frost of watermelon, or 'the frost muluni', Frost of Macmillan siciliano. The frost of melon recipes is that the Palermo grandmother: frost, soft and creamy, It is flavored with dark chocolate into small pieces and jasmine flowers, if you like, candied fruit and pistachio. The chill in Sicily becomes a delicious pastry, as I do in Palermo: I filled with frost of the tartlets sablée pasta, more buttery and crumbly pastry's. Here on my You Tube Channel you will also find video recipe for watermelon Frost, step by step. I say at once that the jasmine are critical to the aroma of frost by Macmillan, But if you have (like me in Rome) difficulty in finding them fresh, in Delicatessens and in health food stores now sell them buckets: You cannot use them to decorate the cake, but for infusion are perfect. I assure you that the frost of Macmillan is the perfect sweet for summer, You must try it! And have a look at all my FRUIT JELLY RECIPES, gluttonous and light. Have a good day!

Tartlets TO THE WATERMELON FROST (Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



a liter of watermelon juice

90 grams of corn starch (glutenfree), Cells o farina 00

110 grams of sugar depending on the sweetness of the melon

10-15 jasmine flowers infused in a little mineral water for one night (Optional)

FOR the tartlets MELLONE TO FROST:

250 grams of flour 00

200 grams of butter (plus a little for Buttering the molds)

a pinch of salt

a pinch of cinnamon

2 egg yolks

two tablespoons of Vin Santo di Montepulciano Doc

100 grams of powdered sugar

dry beans for cooking

150 grams of dark chocolate

candied orange zest as required

pistachios as required


FOR THE FROST OF MACMILLAN: to get the watermelon juice, you have to pass the watermelon to the passaverdure, because if the spun there will be too much pulp and frost will not be well. Once you have a liter of juice, mix cornstarch and sugar in a pot, then add slowly the watermelon juice, little by little, so you get a batter, then a cream and finally a homogeneous liquid. Add jasmine flower water (If you can't find fresh Jasmine, in herbal medicine there are those buckets, that can partly help you give the right aroma to the frost).

Try when you put the sugar, because the quantity can vary greatly depending on the sweetness of watermelon and only you can judge what it takes.

Put the pot on low heat and Cook, stirring constantly because it tends to stick and starch to settle on the bottom, until the liquid thickens: attention that thickens in a moment and already before arriving at ebullition, by liquid becomes creamy and then dense, as a cream already warmed.

Remove from heat and, with a whip in hand, Whisk the mixture vigorously to remove any Gaur and Polish it.

If you want to prepare only the frost of watermelon, Once ready let it cool slightly and pour into cups or individual cups where you put the bottom bits of dark chocolate, and store in the refrigerator over night. Before serving, Garnish with more dark chocolate and chopped pistachios. If you like, You can also add candied fruit.

FOR the tartlets MELLONE TO FROST: prepare the pasta sableé putting in a bowl all the ingredients and kneading with your finger tips until you get a smooth and homogeneous dough that you will put in the refrigerator for at least an hour. Meanwhile, butter the moulds carefully and preheat the oven to 180 degrees static. Because the sablèe is cold, spread it on a well floured with a rolling pin and cut out some rounds with which to coat the molds. Shape on the bottom with a fork, distribute on the bottom a handful of dried beans and bake for 15 minutes or so. When the tartlets are golden, sfornarle, Let them cool a little, remove the beans and turn them out, placing them on a wire rack to cool.

Melt chocolate in a double boiler and, with a pastry brush, coat the bottom of the tartlets with a thin layer of chocolate: This way you don't stage and will soften upon contact with the coldness of Macmillan. Store in the fridge to make tartlets solidify the chocolate. Pour the freezing of the tartlets. Meanwhile, toast in a skillet pistachios of Bronte, the Pan then while they're still warm outside and remove the skins to make candied orange zest into pieces. Decorate Cupcakes with coarsely chopped pistachios and candied fruit.

MATCHING: It may seem risky to combine a vin santo with a sweet made with watermelon. We wanted to try using the complexity of aromas and softness of this vin santo di Montepulciano Doc "Three Roses" of Wineries Angelini. In our opinion, the combination with this wine is welded first of all for the fatness of the sablée pasta, much more buttery the normal pastry, from the hints of cinnamon and flavored with the same vin santo that we have inserted in the dough. Secondly, the sweetness and softness of three roses were enhanced by the fresh taste and equally sweet ice. Finally, the candied zeste and chocolate create a sweet-bitter contrast in which the Tre Rose fits well with aromas reminiscent of honey and apricot.

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Marta 6 August 2018 - 17:59

Hi Ada, I made the tartlets but as soon as tomorrow would eat: I keep them in the refrigerator or at room temperature? It's quite hot…

Ada Parisi 6 August 2018 - 20:28

Ciao Marta! Strictly in the refrigerator! Let me know, ADA

Marta 7 August 2018 - 16:08

Dear Ada,
alas this time the result was a bit’ disappointing but probably my fault: I found only dried jasmine totally fragrance free, and even though I tried with cinnamon to improve the taste bland, probably due watermelon, it is the shell BEST SERVICE, or rather the tartlets coated with chocolate and pistachios from Bronte course…
If you find the fragrant flowers there retrying!
But you have so many good recipes that as soon as I get back to work.
A hug

Ada Parisi 7 August 2018 - 19:26

Ciao Marta. I'm sorry, but the taste of watermelon in the watermelon frost is everything. If the watermelon is not sweet and juicy and fragrant frost will not do well, while adding sugar and cinnamon. The dry jasmine can be helpful but only if it is very fragrant. I do not know where you live, but I think that even in Rome rarely do. Please try again once you are amguria A really delicious because it is a delicious cake. A warm greeting, ADA

Simona July 18, 2017 - 07:47

Hi Ada
A few questions:
-instead of tartlets wants to go for a unique base. Can I use the same amount for a cake pan from 23 or 26 cm?
-When you write that you melt watermelon juice by hand with sugar and other ingredients,What exactly do you mean?that turns by hand?
-instead of Vin Santo which liquor can I use?Marsala?:) I have a superbuona bottle purchased at cantine Florio.
Aspect of your thanks!

Ada Parisi July 18, 2017 - 10:32

Hello Simona! Then, of course you can use Marsala, but you can also do not use any type of alcohol and replace it with a little milk to get the proper consistency of the dough. For the Frost, mix cornstarch and sugar and, with a whip, mixes quickly adding the juice a little at a time, so you get before a batter and then a liquid. There's video, see step by step. The amount for a cake pan from 26 should be sufficient, Perhaps it will advance a little bit, put it in cups with chocolate on the bottom and keeps in the fridge. Kisses, ADA

Simona 24 July 2017 - 12:15

This cake has made us all crazy, the compliments were many! Thanks, one of my favorite recipes! The Macmillan was already sweet, so I added only 70 grams of sugar for the Frost.
Thanks again!

Ada Parisi 25 July 2017 - 13:32

Oh what a joy! For me it's the flavor of each Sicilian summer and not! Happy to sharing it with you! Kisses!

Francesca P. June 26, 2014 - 16:25

I fell in love with this recipe, you know… :-)

Sicilians creative in the kitchen June 26, 2014 - 17:14

Expect to see it on your blog with plenty of jasmine! ADA

Elisa August 5, 2013 - 14:35

Fantastic recipe as always! Good

Sicilians creative in the kitchen August 5, 2013 - 23:44

Hello Elisa! Thanks and welcome!

Tatiana July 12, 2013 - 23:15

fantastic summer proposal, usual colorful and full of flavour! follow you is becoming a necessity for growth!

Sicilians creative in the kitchen July 12, 2013 - 23:34

Hi Tatiana! But it should be, I go where I brings the madness! A hug and good weekend…

Erica Of Paul July 12, 2013 - 15:52

This is one of those recipes where, to resist temptation and to my uncontrollable throat, I anguish ever….. But why a hand the allungherei, so, to sample!!! :) Because you always delizi me and I never taste, lol… You are always at the top!

Sicilians creative in the kitchen July 12, 2013 - 15:57

But how do you control yourself? I become crazy. I'll give you a tip: the frost of watermelon is good even if you use the sweetener instead of sugar!!! I do it all the time so. A hug, ADA

Letizia July 12, 2013 - 15:48

That wonderful recipe! I heard about the frost of melon but I didn't think you could match it with the pastry…must be yummy! Congratulations. Letizia

Sicilians creative in the kitchen July 12, 2013 - 15:58

Hi Lala! Try it with and without the pastry and tell me what you think! Welcome!

Claudia July 12, 2013 - 12:03

Great recipe, congratulations! ;)

Sicilians creative in the kitchen July 12, 2013 - 12:29

Thanks Claudia! And welcome!

Adele July 12, 2013 - 10:54

A real “finesse”…the Macmillan you made me remember my mother-in-law !!! Brava Ada a hug

Sicilians creative in the kitchen July 12, 2013 - 11:06

Adele too good! And then it's nice to read ' mahina '!!!!

Candida July 12, 2013 - 10:43

ADA are fantastic! And thanks for the recipe for Grandma's Frost mellone!

Sicilians creative in the kitchen July 12, 2013 - 11:06

Hello dear! Thanks. I share it so willingly with you this recipe is the one of my heart

conunpocodizucchero.it July 12, 2013 - 06:56

more buttery huh… is my! :-)

Sicilians creative in the kitchen July 12, 2013 - 09:44

All yours, as many as you want! A big kiss Ada

Maurizia July 12, 2013 - 06:47

ADA you always manage to surprise us! These cupcakes are beautiful, We discover always new recipes ……

Sicilians creative in the kitchen July 12, 2013 - 09:43

Frost of Macmillan, as we call it familiarly in Sicily, It is by far my favorite dessert. We put in also Jasmine (Here, I can not find): I can't tell you that perfumes!!!


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