Frozen Watermelon Lemon Cream Tarts Recipes

Steps:

• Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze 1 hour., Mix yogurt, honey, lemon zest and lemon juice; spoon over watermelon layer. Sprinkle with almonds. Freeze until firm, about 1 hour. If desired, top with lemon slices before serving.

Steps:

• For the crust: Process the cookies, sugar, chile-lime seasoning and salt in a food processor until the mixture forms fine crumbs. Add the melted coconut oil and pulse until combined. Transfer to a 9-inch tart pan with a removeable bottom and press the crust into the bottom and sides of the pan; use the bottom of a dry measuring cup to press the mixture evenly into the edges of the pan. Freeze until firmed, at least 5 minutes and up to overnight.
• For the filling: Slice off a 1/4-inch-thick piece of watermelon and cut out 3 small triangles. Refrigerate until ready to serve. Cube the remaining watermelon flesh.
• Place the watermelon cubes in a blender and blend until liquified. Strain the juice through a fine-mesh sieve and measure out 1 1/2 cups and place in a medium pot. Reserve any remaining juice for another use.
• Add the lime juice, 1/4 cup of the sugar and the salt to the pot and place over medium heat. In a medium bowl, whisk together the remaining 1/4 cup sugar, the egg yolks and cornstarch until fully combined and slightly lightened in color. Once the watermelon juice has reached a simmer, carefully pour 1/3 of it into the yolk mixture while whisking constantly. Once combined, stir the yolk and juice back into the pot. Simmer, stirring constantly, until thickened and the starch flavor has cooked out, 2 to 3 minutes.
• Turn off the heat and whisk in the coconut oil. Strain through a fine-mesh strainer into a medium bowl and cover with plastic wrap, pressing the wrap directly over the surface of the filling. Refrigerate until cold and set, at least 2 hours and up to a day ahead.
• Whip the cream and confectioners' sugar to stiff peaks in a stand mixer fitted with a whisk attachment. Remove 3/4 of the whipped cream and set it aside in a small bowl. Add the chilled watermelon filling to the mixer bowl and whip with the remaining whipped cream on low speed until fully combined and light in color. Carefully fold in the reserved whipped cream with a rubber spatula until there are no streaks. Add the filling to the frozen crust. Freeze until firm, about 3 hours.
• When ready to serve, remove the tart from the freezer and sprinkle the top with chile-lime seasoning and flaky salt. Sprinkle the tips of the reserved watermelon triangles with chile-lime seasoning and arrange in the center of the tart. Remove the outer ring of the tart pan and transfer the tart to a platter. Let sit at room temperature for 10 minutes before slicing.

Steps:

• For crust:
• Blend flour, powdered sugar and salt in processor. Add butter; process until coarse meal forms. Add water 1 tablespoon at a time; process until moist clumps form. Gather dough into ball; flatten into disk. Transfer to 9-inch-diameter tart pan with removable bottom. Press over bottom and up sides of pan. Pierce all over with fork. Freeze 30 minutes.
• Preheat oven to 350°F. Bake crust until golden, about 25 minutes. Cool. Maintain oven temperature.
• For filling:
• Whisk first 6 ingredients in medium bowl to blend. Pour into crust. Bake tart until filling is set, about 25 minutes. Cool tart completely in pan on rack. Chill until cold. (Can be made 8 hours ahead. Keep chilled.) Serve with Frozen Lime Cream.