Melon and Raspberry Baskets
12 servings
75 minutes
Melon and raspberry tartlets are an exquisite dessert inspired by Tajik cuisine, known for its use of fresh fruits and nuts. The crispy dough enriched with the aroma of walnuts and vanilla serves as the perfect base for a delicate cheese-melon filling. The melon adds juiciness and sweetness to the dish, while the raspberry provides a bright tartness, creating a perfect balance of flavors. This dessert not only delights the palate but also looks stunning—tartlets filled with creamy mass and adorned with melon balls and juicy raspberries become a true centerpiece on the table. Ideal for summer evenings, light festive treats or outdoor tea parties when you want to indulge in something light and refreshing.
1
Preheat the oven to 200 degrees.
2
Combine softened butter, flour, chopped nuts, 50 g of sugar, and egg yolk. Add vanilla, salt, and knead the dough. Place the dough in the refrigerator for 20 minutes.
- Walnuts: 75 g
- Sugar: 75 g
- Salt: to taste
- Vanilla: to taste
3
Grease the baking molds with oil, lay out the thinly rolled dough, and bake the baskets for about 15 minutes.
4
Use a special spoon to scoop out balls from the melon according to the number of baskets. Puree the remaining melon flesh in a blender and mix it with cottage cheese and sugar.
- Melon: 200 g
- Curd cheese (tvorog): 100 g
- Sugar: 75 g
5
Put the obtained mass in the refrigerator for 30 minutes.
6
Fill the cooled baskets with the cheese-melon mixture. Top with melon balls and raspberries.
- Melon: 200 g
- Raspberry: 360 g
