Strawberry Watermelon Tart with Lime & Albizia Flower Tea Jelly
Nothing says summer quite like this eye-catching, effort of love dessert filled with fresh berries, watermelon, and beautiful popping colors & flavors. We especially adore the mini-watermelon jelly wedges created using Suncore Foods® Albizia Flowers Superbloom in this perfect summer dessert. THIS IS one summer's great joys and we are obsessed to make that totally irresistible joy last.
Makes a 18 cm Tart
150g all purpose flour
28g almond meal
35g powdered sugar
90g cold dairy free butter, cubed
1/2 tbsp cold almond milk (7g)
1 tsp vanilla extract
Pinch of Suncore Foods® Rose Salt
450g diced seedless or seeded watermelon (without rind)
200g strawberries, stems removed
1 tbsp lime juice
1/2 cup water
1 1/2 tsp agar agar powder
1 - 2 tbsp sugar *adjust to taste/ optional
Lime & Albizia Flower Tea Jelly:
1 tbsp Suncore Foods® Albizia Flower Buds Superbloom
1 1/2 cups hot boiling water
3 tbsp lime juice
3 tbsp sugar *adjust to taste
1. Strawberry Watermelon — Put all watermelon, strawberries, and water into a blender and blend until smooth. Strain the mixture through a mesh sieve. Add the watermelon strawberry juice, sugar into a saucepan over a medium heat. Then add in agar and whisk until agar is completely dissolved (about 2 mins) Stirring constantly. Whisk in lime juice. Let it simmer on low for 30 secs. Remove from heat and let cool slightly. Pour the strawberry watermelon mixture over the cooled tart shell. Place it in the freezer until firm.
2. Albizia Flower Tea — Combine hot water and Albizia flowers, leave to brew, covered for 15 minutes. Strain mixture through a fine mesh sieve. Add Albizia flowers tea to a saucepan, bring up to a boil. Add agar powder, sugar and cook until dissolved, whisking constantly. Whisk in lime juice, continue to simmer for 1 minute. Turn off the heat. Allow to cool slightly. Pour lime & Albizia flowers tea jelly over the strawberry watermelon layer. Refrigerate for 2 hours or until set.