Melon Cream Tart with Sweet Shortcrust Pastry

1.In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.

2.Add the egg yolk and vanilla extract to the mixture. Mix until the dough comes together. If it's too crumbly, add a teaspoon of cold water at a time until it forms a smooth dough.

3.Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4.Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan and trim the edges.

5.Prick the bottom of the pastry with a fork to prevent it from puffing up. Line the pastry with parchment paper and fill it with baking weights or dried beans.

6.Bake the pastry for 15-20 minutes until lightly golden. Remove the weights and parchment paper, and bake for an additional 5 minutes. Let it cool completely.

7.In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes. Then, gently heat it until dissolved, but do not boil.

8.In a separate bowl, whip the heavy cream with the granulated sugar and lemon juice until soft peaks form. Gradually fold in the melon puree and the dissolved gelatin until well combined.

9.Pour the melon cream mixture into the cooled tart shell, smoothing the top with a spatula. Refrigerate for at least 2 hours or until set.

10.Once set, slice and serve the tart chilled, garnished with fresh melon slices if desired.