Strawberry Watermelon Tart with Lime Albizia Jelly
Ingredients
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 layer
- 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
Lime and 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
Preparation
Combine flour, almond meal, powdered sugar, and salt in a bowl
Cut in the cold butter until mixture resembles coarse crumbs
Add vanilla extract and almond milk, mix to form dough
Chill dough for 30 minutes
Roll out and press into an 18cm tart pan
Bake at 180°C until golden, about 15-20 minutes, then let cool completely
Put watermelon, strawberries, and water into a blender and blend until smooth
Strain the mixture through a mesh sieve
Add the watermelon strawberry juice and sugar to a saucepan over medium heat
Add agar agar powder and whisk until completely dissolved, about 2 minutes, stirring constantly
Whisk in lime juice and let simmer on low for 30 seconds
Remove from heat and let cool slightly
Pour the strawberry watermelon mixture over the cooled tart shell
Place in the freezer until firm
Combine hot boiling water and Albizia flowers, cover and let brew for 15 minutes
Strain the mixture through a fine mesh sieve
Add the Albizia flower tea to a saucepan and bring to a boil
Add agar powder and sugar, cook until dissolved, whisking constantly
Whisk in lime juice and continue to simmer for 1 minute
Turn off the heat and let cool slightly
Pour the lime and Albizia flower tea jelly over the strawberry watermelon layer
Refrigerate for 2 hours or until set
