Vegan tart with watermelon gelo, chocolate and pistachios
Instructions
For the shortcrust pastry: pour the vegetable oil, sugar and water into a bowl and mix together.
Now add the sifted flour and baking powder and mix quickly until you have a smooth dough.
Roll out the dough on a work surface dusted with a little flour and transfer it to a tart tin 24–26 cm in diameter.
Prick the base of the tart and, for blind baking, cover it with baking paper and dried pulses.
Bake the tart in a preheated oven at 180°C for about 20–25 minutes, or until lightly golden; leave to cool and prepare the filling.
Pour the watermelon juice into a saucepan, add the cornflour and start stirring; add the sugar and stir again until the mixture is smooth and lump-free. Place over a low heat and, stirring constantly, allow the mixture to thicken. Boil for about 1 minute, turn off the heat and whisk vigorously.
Pour the filling into the tart case, smoothing the surface evenly.
Leave to cool at room temperature, then chill in the fridge for at least 6 hours; garnish with chopped dark chocolate and pistachios.
Notes: to make the watermelon juice, you can use a juicer or blend the watermelon and then strain the mixture to obtain a clear juice.
