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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roll out the pastry and put it in a tart pan. | 2. Cook blind in a preheated 350F oven. | 3. Cut the watermelon into cubes, lifting out the seeds. | 4. Whip the egg yolks with the sugar, and pour the flour in a stream into the mix, whipping all the while. | 5. Heat the milk in a saucepan until little bubbles form. | 6. Pour this onto the egg mixture, blend well, then return it to the pan. | 7. Cook over low heat, stirring with a wooden spoon. When it is thick like a custard cream, add stiffly beaten egg whites (from the 2 eggs). | 8. Fold in carefully. | 9. Pour this cream over the tart pastry, then distribute the watermelon pieces evenly. | 10. Drizzle honey over the top, and pop it into the oven for 20 minutes. | 11. Dust with icing sugar as soon as the cooked tart has cooled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
single pie pastry	1		sweet	-	-	-	-
watermelon	1 1/2	1/2		69.3	17.4405	1.4091	0.3465
egg	2		separated	143.0	0.72	12.56	9.51
sugar	1/4	cup	powdered	116.7	29.930999999999997	0.0	0.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1	cup		148.84	11.6632	7.686	7.9788
honey	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.