Strawberry Watermelon Tart with Lime and Albizia Jelly
Ingredients
Crust
- 150g all purpose flour
- 28g almond meal
- 35g powdered sugar
- 90g cold dairy free butter, cubed
- 1/2 tablespoon cold almond milk
- 1 teaspoon vanilla extract
- pinch of pink salt
Strawberry watermelon filling
- 450g diced seedless or seeded watermelon (without rind)
- 200g strawberries, stems removed
- 1 tablespoon lime juice
- 1/2 cup water
- 1 1/2 teaspoons agar agar powder
- 1-2 tablespoons sugar, adjust to taste, optional
Lime and albizia flower tea jelly
- 1 tablespoon Albizia flowers
- 1 1/2 cups hot boiling water
- 3 tablespoons lime juice
- 3 tablespoons sugar, adjust to taste
Preparation
Mix the crust ingredients to form a dough, chill, roll out, and bake in a tart pan until golden and cooled.
Put watermelon, strawberries, and water into a blender and blend until smooth.
Strain the mixture through a mesh sieve.
Add the juice and sugar to a saucepan over medium heat.
Add agar agar powder and whisk until dissolved, stirring constantly for about 2 minutes.
Whisk in lime juice and simmer on low for 30 seconds.
Remove from heat and let cool slightly.
Pour the mixture over the cooled tart shell and place in the freezer until firm.
Combine hot boiling water and Albizia flowers, cover, and let brew for 15 minutes.
Strain the tea through a fine mesh sieve.
Add the tea to a saucepan and bring to a boil.
Add agar powder and sugar, cook until dissolved, whisking constantly.
Whisk in lime juice and simmer for 1 minute.
Remove from heat and let cool slightly.
Pour the jelly over the strawberry watermelon layer and refrigerate for 2 hours or until set.
