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. ---------------------------------------------------------------------------
Nutrition
Ingredients
