Charlotte with melon
8 servings
60 minutes
Melon charlotte is a delicate and fragrant dessert that surprises with its unique flavor. The classic charlotte has an apple base, but this recipe uses juicy melon, giving the pastry a special sweetness and lightness. The history of charlotte dates back to European tradition, where it was considered a simple yet elegant pie. The melon makes the texture of the charlotte even airier, while vanilla sugar and ice cream add a touch of sophistication. This dessert is perfect for summer evenings when you crave something light and refreshing. Serving it with a scoop of ice cream highlights the contrast between warm and cold, making the flavor more complex. Melon charlotte pairs wonderfully with tea or coffee, turning an ordinary dinner into a cozy and heartfelt tea time.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Remove seeds and skin from the melon, and cut the flesh into small pieces.
- Melon: 200 g
3
In a mixing bowl, beat the eggs with salt, regular sugar, and vanilla sugar until fluffy.
- Chicken egg: 3 pieces
- Salt: pinch
- Sugar: 140 g
- Vanilla sugar: 10 g
4
Sift the flour and baking powder.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
5
Add flour with baking powder to the eggs and knead the dough to a thick sour cream consistency.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
6
Add melon to the dough and mix with a spatula.
- Melon: 200 g
7
Grease the baking pan with butter.
- Butter: to taste
8
Place the dough in the mold and send it to the oven for 30-40 minutes.
9
Let the charlotte cool slightly on a rack before serving.
10
Serve the charlotte with a scoop of ice cream.
- Vanilla ice cream: to taste