Melon Tart

AVERAGE

For persons

Step 1: Sweet Shortcrust Pastry

125g of flour

75g of margarine

60g of powdered sugar

23g of almond flour

1g of salt

38g of potato starch

Whole Yumgo powder

Step 2: Mascarpone Mixture

15g of Yumgo Yellow powder

60g of sugar

260g of soy milk

30g of margarine

800g of plant-based mascarpone

6g of Yumgo White powder

40g of sugar

54g of water

28g

from

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

+24g of water (to rehydrate the powder)

Download the recipe

This recipe can be used with

Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

out of

reviews

Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

Discover the product

Preparation

Vegan Melon Tart – Fresh and Summery Indulgence

A refreshing tart that highlights melon, paired with a light and creamy plant-based mascarpone filling. Perfect for summer, this tart stands out for its elegance and delicate fruity sweetness.

Step 1: Sweet Shortcrust Pastry

Mix all the dry ingredients together.
Rub the dry ingredients with the margarine until sandy in texture.
Mix the whole Yumgo powder with water.
Add it to the mixture and combine.
Chill the dough before use.

Step 2: Plant-Based Mascarpone Cream

Mix Yumgo Yellow powder, sugar, vanilla, and part of the plant-based milk.
Bring the remaining milk to a boil.
Pour part of the hot milk into the first mixture, whisk well, then return everything to the saucepan.
Cook until boiling.
Remove from heat, add margarine, then blend until smooth. Cover with plastic wrap and let cool completely.
Once cold, blend again and fold in the plant-based mascarpone. Set aside.

Step 3: Prepare the vegan meringue:

Mix Yumgo White powder, sugar, and water, then blend with an immersion blender. Whip for about 6 minutes until a firm, glossy meringue forms.
Gently fold the meringue into the mascarpone mixture. Chill before assembly.

Step 4: Assembly

Line tart rings and blind bake for 20 minutes at 160°C (320°F). Let cool completely.
Fill tart shells with the mascarpone cream.
Shape melon balls using a melon baller and arrange them neatly on the tart.
Glaze the melon balls with a neutral glaze to preserve freshness.
Add blueberries and decorate as desired.