Best 4 Healthy Watermelon Tart Recipes
Indulge in the refreshing taste of watermelon transformed into a delightful tart. This vibrant and healthy dessert is a perfect treat for any occasion. With a crispy graham cracker crust, creamy coconut filling, and juicy watermelon topping, this no-bake tart is a symphony of flavors and textures. It's an ideal way to cool down on a hot summer day or as a light and refreshing dessert after a satisfying meal. The vibrant colors of the watermelon make it a visually appealing dish, perfect for impressing your guests. Dive into the sweetness of watermelon, the creaminess of coconut, and the crunch of graham crackers in every bite. This easy-to-make tart is a crowd-pleaser, so gather your ingredients and let's embark on a culinary journey to create a masterpiece.
**Additional information to include:**
* This tart is gluten-free and can easily be made vegan.
* It is made with fresh watermelon, so it's a great way to use up any leftover fruit.
* The tart can be made ahead of time, making it a perfect dessert for busy weeknights.
* It is a great recipe for kids to help make, as it is simple and fun.
FROZEN WATERMELON LEMON CREAM TARTS
These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. -Bethany DiCarlo, Harleysville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze 1 hour., Mix yogurt, honey, lemon zest and lemon juice; spoon over watermelon layer. Sprinkle with almonds. Freeze until firm, about 1 hour. If desired, top with lemon slices before serving.
Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
HEALTHY WATERMELON TART
this one is good
Provided by Patsy Fowler
Categories Other Desserts
Time 25m
Number Of Ingredients 5
Steps:
- 1. Toast almonds in a skillet over medium high heat for a couple of minutes or until golden. Remove from the pan to cool. Cut watermelon into 8 even pie shaped wedges.
- 2. Dip outside curved edge of watermelon in yogurt then in the sliced almonds and place on serving platter in a pie shaped formation. Repeat with remaining watermelon wedges.
- 3. Once all of the wedges have been placed in a pie shape use the remainder of the yogurt to frost the top of the pie.
- 4. Place the blueberries and sliced strawberries in a decorative pattern on top. Serve immediately or chill until you are ready to serve.
FROZEN WATERMELON TART
There's nothing quite like a nice cold slice of watermelon sprinkled with salt and chile-lime seasoning on a hot day. This recipe transforms that treat into a creamy frozen tart that's almost ice cream in a crust. We love the savory-sweet balance of the chile-lime seasoning and flaky salt, but feel free to adjust it according to your own tastes.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the crust: Process the cookies, sugar, chile-lime seasoning and salt in a food processor until the mixture forms fine crumbs. Add the melted coconut oil and pulse until combined. Transfer to a 9-inch tart pan with a removeable bottom and press the crust into the bottom and sides of the pan; use the bottom of a dry measuring cup to press the mixture evenly into the edges of the pan. Freeze until firmed, at least 5 minutes and up to overnight.
- For the filling: Slice off a 1/4-inch-thick piece of watermelon and cut out 3 small triangles. Refrigerate until ready to serve. Cube the remaining watermelon flesh.
- Place the watermelon cubes in a blender and blend until liquified. Strain the juice through a fine-mesh sieve and measure out 1 1/2 cups and place in a medium pot. Reserve any remaining juice for another use.
- Add the lime juice, 1/4 cup of the sugar and the salt to the pot and place over medium heat. In a medium bowl, whisk together the remaining 1/4 cup sugar, the egg yolks and cornstarch until fully combined and slightly lightened in color. Once the watermelon juice has reached a simmer, carefully pour 1/3 of it into the yolk mixture while whisking constantly. Once combined, stir the yolk and juice back into the pot. Simmer, stirring constantly, until thickened and the starch flavor has cooked out, 2 to 3 minutes.
- Turn off the heat and whisk in the coconut oil. Strain through a fine-mesh strainer into a medium bowl and cover with plastic wrap, pressing the wrap directly over the surface of the filling. Refrigerate until cold and set, at least 2 hours and up to a day ahead.
- Whip the cream and confectioners' sugar to stiff peaks in a stand mixer fitted with a whisk attachment. Remove 3/4 of the whipped cream and set it aside in a small bowl. Add the chilled watermelon filling to the mixer bowl and whip with the remaining whipped cream on low speed until fully combined and light in color. Carefully fold in the reserved whipped cream with a rubber spatula until there are no streaks. Add the filling to the frozen crust. Freeze until firm, about 3 hours.
- When ready to serve, remove the tart from the freezer and sprinkle the top with chile-lime seasoning and flaky salt. Sprinkle the tips of the reserved watermelon triangles with chile-lime seasoning and arrange in the center of the tart. Remove the outer ring of the tart pan and transfer the tart to a platter. Let sit at room temperature for 10 minutes before slicing.
WATERMELON TART - MOROCCO
Make and share this Watermelon Tart - Morocco recipe from Food.com.
Provided by Mme M
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out the pastry and put it in a tart pan.
- Cook blind in a preheated 350F oven.
- Cut the watermelon into cubes, lifting out the seeds.
- Whip the egg yolks with the sugar, and pour the flour in a stream into the mix, whipping all the while.
- Heat the milk in a saucepan until little bubbles form.
- Pour this onto the egg mixture, blend well, then return it to the pan.
- 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).
- Fold in carefully.
- Pour this cream over the tart pastry, then distribute the watermelon pieces evenly.
- Drizzle honey over the top, and pop it into the oven for 20 minutes.
- Dust with icing sugar as soon as the cooked tart has cooled.
Nutrition Facts : Calories 445.6, Fat 20, SaturatedFat 5.9, Cholesterol 114.3, Sodium 301.1, Carbohydrate 59.8, Fiber 2.5, Sugar 31.1, Protein 9.4
Tips:
- To ensure the tart crust is crispy, pre-bake it for 15-20 minutes before filling it.
- For a smoother filling, blend the watermelon and lime juice until completely pureed.
- To prevent a soggy crust, let the tart chill for at least 30 minutes before serving.
- Garnish the tart with fresh mint or lime zest for an extra pop of flavor and color.
- For a vegan alternative, use almond flour or coconut flour instead of all-purpose flour in the crust.
Conclusion:
With its vibrant colors, refreshing flavors, and simple preparation, this healthy watermelon tart is a perfect choice for summer gatherings or light desserts. The combination of sweet watermelon, tangy lime, and creamy Greek yogurt creates a delightful taste experience, while the graham cracker crust adds a satisfying crunch. Whether you're following a healthy diet or simply seeking a refreshing treat, this tart is sure to impress with its combination of taste, texture, and nutritional value.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
