Sugar-Free Strawberry and Watermelon Jelly Tart
Ingredients
Crust
- 1 3/4 cup regular flour
- 1/4 cup icing sugar
- 100 gram regular / dairy-free butter
- 1 tsp vanilla extract
- Pinch of pink salt
Filling
- 2 cups fresh watermelon
- 1 cup fresh strawberry
- 1/2 cup water
- 2 tsp agar agar powder
Preparation
Place all ingredients in a food processor, pulse until everything is incorporated (do not overmix).
Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well.
Store it in the chiller for 15 minutes to firm up. Meanwhile, preheat your oven to 180 degrees Celsius.
Right before baking, pierce all over the bottom of the crust with a fork. Then bake it for 20-25 minutes or until the edges become golden brown.
Remove it from the oven and let it cool on the wire rack while you make the filling.
Place watermelon, strawberry, and water in a blender, blend until very smooth.
Strain the mixture directly into a small saucepan.
Add agar agar powder; stir to combine well.
Let the mixture simmer on low heat until agar agar has completely dissolved. (Stirring constantly)
Once ready, turn the heat off and let it cool slightly before pouring mixture over cooled tart shell.
Let the tart sit on the counter for 15 minutes to cool down before transferring it to the chiller to set.
Let it chill for at least 2-3 hours. Decorate with fresh fruits before serving.
