Watermelon & Honey Jelly Tart
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Ingredients:
Biscuit Base
140g Digestive Biscuits
75g Melted Unsalted Butter
Honey Cream
20ml Cold Water
1tbsp Lamb Brand Gelatine Powder
120ml Fresh Cream
50g White Chocolate
2tbsp Honey
Few Drops of Green Food Colouring
Clear Jelly
50ml Cold Water
3tbsp Gelatin Powder
350ml Water
50g Caster Sugar
1tsp Honey
1/4tsp Citric Acid
Seedless Watermelon
1tbsp Vegetable Oil
Chocolate Chips
Directions:
Crush the digestive biscuits and mix them with melted butter.
Cover the base of a flan pan (removable bottom) with the mixture and refrigerate for at least 10 minutes. Make sure to flatten the edges well. I used a 28cm pan.
For the green honey cream start by mixing the gelatine with 50ml of cold water and let it rest until it thickens. Always sprinkle the gelatine on the water to avoid lumps from forming.
Warm up the fresh cream into a saucepan. Do not boil. Add the white chocolate, honey, and the food colouring and mix well until the chocolate is dissolved.
Let it cool down then add the gelatine and mix well.
Brush the edges of the flan pan with vegetable oil. This will ease the jelly to detach later on.
Gently pour the cream mixture onto the biscuit base and refrigerate until set. This might take a couple of hours.
In the meantime, we can prepare the clear jelly mixture.
Mix the gelatine with the cold water. Set aside to thicken up.
In a saucepan add the water, sugar, honey, and citric acid. Mix well until the sugar has dissolved. Cool down and add the gelatine mixture.
Cut the watermelon into thin wedges and place them onto the solid cream base. Do not go higher than the pan's edges.
Gently press some chocolate chips into the watermelon. These will resemble the seeds.
The next step is very important, make sure that the clear gelatine is completely cold before using it. Otherwise, you will melt the green cream and create a mess! We need to avoid this.
Gently pour it onto the watermelon using a spoon.
Fill to the brim with the clear gelatine until you cover all the watermelon. You can do the last bit into the refrigerator to avoid spilling it while transferring to the fridge. Make sure it's well leveled.
Refrigerate for at least 4 hours until set.
To remove from the pan, warm up the edges with a warm towel, this will ease the process. Be careful not to rip it, be gentle when removing the ring.