Melon and Kiwi Cake with Biscuit Base - Recipes Don Melón Fruteros

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Melon and Kiwi Cake with Biscuit Base

Preparation

Step 1: Preparing the biscuit base
Place the biscuits in an airtight plastic bag and use a rolling pin to crush them into fine crumbs. You can also do this in a food processor.

In a bowl, mix the biscuit crumbs with the melted butter and a pinch of salt. The mixture should have the consistency of wet sand.

Cover the bottom of a springform cake tin with this biscuit mixture, pressing it down with the back of a spoon to make it compact and even.

Refrigerate the biscuit base for at least 30 minutes to firm up while you prepare the filling.

Step 2: Preparing the melon and kiwi filling
In a blender or food processor, blend the diced melon into a smooth puree.

Add the Greek yoghurt, icing sugar and lemon juice to the melon puree and blend until smooth and homogenous.

Optionally, if you prefer a firmer texture for your cake, dissolve the sachet of unflavoured gelatine in a little hot water and add it to the melon and yoghurt mixture, mixing well.

Step 3: Assembly and decoration
Remove the mould with the biscuit base from the refrigerator and place the kiwi slices on the inside edge of the mould, so that they stand upright and adhere to the biscuit base.

Gently pour the melon and kiwi mixture over the biscuit base, making sure it is even.

Refrigerate the cake for at least 4 hours, or preferably overnight, to firm it up.

Before serving, decorate the tart with more kiwi slices and melon pieces.

Enjoy your melon and kiwi tart with a biscuit base! This treat is perfect to refresh your summer days or to surprise your loved ones with a healthy dessert full of flavour.

Ingredients

Ingredients:

For the biscuit base:
200 grams of biscuits (you can use vegan biscuits if you prefer).
100 grams of melted butter (or vegan margarine)
Pinch of salt

For the melon and kiwi filling:
2 ripe kiwis, peeled and cut into thin slices.
1/2 ripe melon, peeled, deseeded and cut into chunks
250 grams Greek yoghurt (or vegan yoghurt)
100 grams of icing sugar
Juice of half a lemon
1 sachet of unflavoured gelatine (optional, for a firmer texture)
Extra kiwi and melon for garnish

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