Soft tart with melon cream

Name: Soft tart with melon cream
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Butter soft ½ cup; Sugar 0.6 cup; Eggs (2 medium) 4.2 oz; Baking powder 1.8 tsp; Melon (pulp only) 0.625 cup; Whole milk ¾ cup; Sugar 0.375 cup; Egg yolks (2 medium) 2 tbsp; Cornstarch 2 ½ tbsp; Melon 1; Mint to taste; Powdered sugar to taste; Butter to taste

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Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Serving: 8
Cost: Average
Note + cooling times

PRESENTATION

Soft crostata with melon cream is like a tasty twist on the classic Italian fruit tart that lights up summer tables across Italy. This version? It's got an incredibly tender, almost cake-like crust, paired with this creamy, sweet filling that's just bursting with ripe melon flavor. The buttery base holds its shape but, you know, stays moist and light, and that's all thanks to the special pan that forms a perfect hollow for the delicious filling.

And the melon cream—really, it's something else. Blended with pastry cream, it's thicker and richer than whipped cream, but still fresher and more summery than chocolate or heavy custard. So as you slice in, the colorful orange hue and aroma of fresh melon and mint are just, like, perfect on a hot day.

Many people get super creative with their melon cream crostata—adding melon balls or slices, mint leaves, or even edible flowers. It turns each piece into a mini celebration, right? This Italian fruit tart isn't just for fancy dinners; it shows up at birthdays, family gatherings, or as a sweet end to a barbecue. In Italian homes, there's loads of regional variations—sometimes swapping melon for whatever fruit is in season. But this melon version? It is a true taste of summer.

The tangy melon note blended with the rich pastry cream keeps it from being too heavy, so you can definitely indulge in seconds without feeling weighed down. Thing is, this recipe lets even novice bakers create something special without hours of effort. A homemade crostata like this? It's a showcase of classic Italian pastry techniques, but also, it's fun and flexible—ideal for anyone looking for a golden, fresh, and colorful summer dessert that just brings smiles all around. With its stunning presentation and delicious taste, this dessert is a true testament to Italy's love for simplicity and flavor. You gotta try it if you want a real taste of Italian summer traditions.

INGREDIENTS

For the base (for a 9-inch diameter mold): Type 00 flour 2 cups (250 g); Butter ½ cup (120 g) - soft; Sugar 0.6 cup (120 g); Eggs 4.2 oz (120 g) - (2 medium); Baking powder 1.8 tsp (8 g)

for the cream: Melon 0.625 cup (100 g) - (pulp only); Whole milk ¾ cup (180 g); Sugar 0.375 cup (75 g); Egg yolks 2 tbsp (30 g) - (2 medium); Cornstarch 2 ½ tbsp (20 g)

for decoration: Melon 1; Mint to taste; Powdered sugar to taste

For the mold: Butter to taste

Preparation

How to prepare Soft tart with melon cream

To prepare the soft melon tart, start with the base: in a bowl, place the softened butter in pieces 1 and start working it with an electric mixer. Once it has softened, add the sugar 2 and continue to beat the mixture until creamy 3.

Add the first egg 4 and work with the electric mixer until well absorbed. Then add the second egg and mix until fully combined. Now add the baking powder 6.

At this point, add a portion of the flour 7 and mix again with the electric mixer 7. Then, add the remaining flour 8 and mix with a spatula 9.

Once you have obtained a dense and homogeneous dough 10, pour it into a 9-inch smart mold, previously buttered, and level it with an offset spatula 11. Bake in a preheated static oven at 350°F for about 25 minutes. Once ready, remove the tart from the oven and let it cool at room temperature 12.

While the tart is baking, you can prepare the cream: pour the milk into a saucepan and bring it to a near boil 13. Meanwhile, in another saucepan, place the egg yolks and sugar 13. Mix well with a wooden spoon and add the starch 15. Stir again until obtaining a homogeneous mixture, without incorporating air.

As soon as the milk starts to boil, pour a small amount into the egg mixture 16 and stir. Then, add the rest of the milk and stir again 17. Return to the heat and, stirring with a whisk, cook until the cream thickens and almost reaches a boil again 18.

Transfer the cream into a bowl and cover with cling film directly on the surface 19. Let it cool first at room temperature and then in the refrigerator. When the cream is cold, take the melon: cut it in half and remove the seeds with a spoon 20. Using a melon baller of 0.8 inches, make about 30 balls 21.

Transfer them into a bowl 22 and keep them in the fridge until ready to use. Now, take the remaining melon and scrape 3.5 oz of pulp with a spoon. Transfer it into a bowl 23 and blend it with an immersion blender 34.

You should obtain a smooth pulp 25. Take the chilled cream from the fridge and work it with the whisk for a couple of minutes, then add the blended melon pulp 26 and mix well with the whisk to incorporate it 27.

Now, invert the tart base onto a plate so that the cavity is facing up 28. Pour the cream inside and level it 29. Now take the melon balls and place them around the edge on just half of the tart 30.