🧀🍈 Fresh Cheese & Melon Tart by [George Kataras](https://creme.com/georgekataras) — Amsterdam, Netherlands 🇳🇱
Instructions
🧀 Fresh Cheese
– Combine crème fraîche, heavy cream, milk, buttermilk, and lemon juice in a saucepan. Simmer on low until it splits, stirring gently.
– Strain through cheesecloth, fold over, weight it, and refrigerate 1 day to drain.
🥧 Almond Tart Crust
– Beat butter and sugar in a stand mixer. Add almond flour, salt, cold milk, and all-purpose flour. Mix to a wet sand texture.
– Knead, roll between parchment papers to 0.5cm thick, and chill 45m.
– Cut with a ring cutter, transfer to tart mold, pierce bottom, and bake at 160°C for 8-12m until golden.
🧀🍈🥧 Assemble Tart
– Season cheese with salt and nutmeg.
– Slice melon thinly, cut rounds with a ring cutter, and season with flaky salt.
– Mold 1 tbsp of cheese into round mold, place in tart crusts, top with melon rounds, and decorate with edible flowers.
Ingredients
For the 🧀 Fresh Cheese:
– ⅞ cup (200g) crème fraîche
– 1 cup (250g) heavy cream
– 4¼ cups (1L) milk
– 1½ cups (375g) buttermilk
– Juice from ½ lemon
For the 🥧 Almond Tart Crust:
– ¾ cup (165g) butter, softened
– 2½ tbsp (30g) sugar
– ½ cup (50g) almond flour
– 3½ tsp (18g) salt
– ¼ cup (65ml) cold milk
– 3 cups (375g) all-purpose flour
For 🧀🍈🥧 Assembly
– ½ melon, for thin slices
– Ground nutmeg, to taste
– Flaky salt, to taste
– Edible flowers, for decoration
Enjoy! Perfect as a starter.
by Sea-Block3598