Sarawakian Honeydew Tart

Ingredients

In this Sarawakian adaptation, the traditional Greek Melopita is transformed into a Honeydew Tart. The original recipe uses a combination of Greek yogurt, honey, and lemon zest, while the Sarawakian version incorporates honeydew puree, condensed milk, and pandan extract for a tropical twist. The crust remains buttery and flaky, but the filling takes on a new flavor profile, highlighting the sweetness of honeydew and the aromatic notes of pandan. We alse have the original recipe for Melopita, so you can check it out.

• For the crust: For the crust:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (7 tbsp) unsalted butter, cold and cubed 100g (7 tbsp) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 egg yolk 1 egg yolk
• 2 tbsp ice water 2 tbsp ice water
• For the filling: For the filling:
• 500g (2 cups) honeydew puree 500g (2 cups) honeydew puree
• 200g (¾ cup) condensed milk 200g (¾ cup) condensed milk
• 1 tsp pandan extract 1 tsp pandan extract
• For garnish: For garnish:
• Fresh honeydew slices Fresh honeydew slices
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 42g, 28g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
3. 3.
   Add the egg yolk and ice water. Pulse again until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and knead it gently until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough on a floured surface to fit a tart pan. Press the dough into the pan and trim any excess.
6. 6.
   In a mixing bowl, combine the honeydew puree, condensed milk, and pandan extract. Stir until well combined.
7. 7.
   Pour the filling into the prepared crust and smooth the top with a spatula.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
9. 9.
   Remove from the oven and let it cool completely.
10. 10.
    Garnish with fresh honeydew slices and drizzle with honey before serving.

Treat your ingredients with care...

• Honeydew — Choose a ripe honeydew with a sweet aroma. Make sure to remove the seeds and blend the flesh into a smooth puree.
• Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a different flavor profile.

Tips & Tricks

• For a more pronounced pandan flavor, you can add a few drops of pandan essence to the filling.
• Serve the tart chilled for a refreshing dessert experience.
• If you prefer a sweeter tart, you can drizzle additional honey over the top before serving.
• Experiment with different fruit purees, such as mango or pineapple, for a variety of flavors.
• Dust the tart with powdered sugar for an elegant finishing touch.

Serving advice

Serve the Sarawakian Honeydew Tart as a delightful dessert after a meal. Cut it into slices and present it on a dessert plate. Garnish each slice with a fresh honeydew slice and a drizzle of honey for an extra touch of sweetness.

Presentation advice

To enhance the presentation of the Sarawakian Honeydew Tart, you can dust the edges of the tart with powdered sugar. Place a sprig of fresh mint on top of the honeydew slice for a pop of color. Serve the tart on a decorative dessert platter to impress your guests.