Watermelon Pocket Tarts
Hand pies filled with a tangy watermelon curd in a salt crust, glazed with pink icing and garnished with chocolate chips.
š½ļø Makes 12
Ingredients
| 1 Ā¼ cups | 300 ml | Watermelon puree (blended watermelon chunks) |
| Ā½ cup | 120 ml | Lime juice |
| Ā¾ cup | 180 ml | Sugar |
| 6 | Egg yolks (reserve whites for assembly) | |
| 4 tbsp | 60 ml | Cornstarch |
| 9 tbsp | 135 ml | Butter, cold, diced |
| 2 Ā½ cups | 600 ml | Flour (salt crust) |
| 1 cup | 240 ml | Butter, cold, diced (crust) |
| 2 tsp | 10 ml | Salt |
| Ā½ cup | 120 ml | Ice water |
| 1 cup | 240 ml | Powdered sugar (icing) |
| 2 tbsp | 30 ml | Milk |
| 2 drops | Pink food color | |
| Ā¼ cup | 60 ml | Chocolate chips |
Instructions
- Watermelon curd: Place the watermelon puree and lime juice in a small heavy-bottomed sauce pot and bring to a simmer. While it heats, place the egg yolks in a mixing bowl. Combine the sugar and cornstarch, then whisk into the yolks. Temper the simmering liquid into the yolk mixture, return to the pot and cook over medium-low heat, whisking constantly, until one or two bubbles form. Strain immediately into a clean bowl. Whisk in the butter one piece at a time until incorporated. Cool completely, transfer to an airtight container and store up to 5 days in the fridge.
- Salt crust & assembly: Combine the cold butter, salt and flour in a mixer with the paddle. Run on low until the butter is pea-sized. Add all the ice-cold water at once and mix gently until just combined. Roll out as thin as possible on a floured surface (about a half sheet pan, rectangular). Place on the backside of a sheet pan, wrap in plastic and refrigerate at least 2 hours, preferably overnight. Roll out further to about 12x24 inches and cut into 24 rectangles of 3x4 inches. Place 2 tbsp watermelon curd in the center of a rectangle, brush the edges with reserved egg whites and top with another rectangle. Crimp the sides with a fork to seal. Repeat and bake in a 350Ā°F oven for 30 min. Cool completely before glazing.
- Icing: Whisk the powdered sugar, milk and food coloring until smooth. If too thick, add more milk 1 tsp at a time. Drizzle over the cooled tarts and garnish with chocolate chips. Serve at room temperature.