Crostata al Gelo di Mellone (Watermelon Pudding Tart)

Pasta Frolla:

(you have to prepare the crust several hours in advance)

1. Using food processor, process flour, sugar, baking powder, salt, lemon zest, and butter until crumbly.

2. With motor running, add the eggs through the feed tube. Pulse until the dough comes together.

3. Lay out a sheet of plastic wrap on a flat surface. Transfer the dough to the plastic wrap and press it together with your hands to form a smooth ball.

4. Divide into two pieces, one a little smaller than the other. Flatten the dough into a disks, wrap tightly in plastic film, and refrigerate for at least 30 min or up to 3 days before rolling.

the watermelon pudding: 

(prepare the pudding after the pasta frolla has chilled)

1. Puree the watermelon in the blender until it is reduced to a liquid.

2. Pure the puree through the strainer into a large bowl, using a spoon to stir and press as much of the pulp through the strainer ass possible.

3. Pour 4 cups of the puree into a large saucepan. Whisk in the sugar until it dissolves. Taste and add a little more if you like.

4. Whisk in the cornstarch and cinnamon until the starch is completely dissolved.

5. Bring the mixture to a boil, over medium heat, stirring constantly. Continue to cook until the mixture is very thick.

assembling the tart:

1. Preheat the oven to 175'C. Butter one 25cm springform pan.
2. Dust your work surface with sprinkling of flour. Leaving the smaller disk of the dough in the refrigerator, roll the larger disk into about 35cm round. Transfer the dough to the prepared pan, nestling it evenly into the bottom and sides. It should come about 2cm up the sides.
3. Refrigerate the crust-lined pan while you are working with the second disk. Roll the smaller disk into little over 25cm round. Use a fluted pastry cutter or a pizza cutter to cute the dough into 1cm strips, making at least ten strips. Place the dough strips onto small baking sheet or a rimless tray and refrigerate until needed.
4. Pour the warm pudding into the pastry-lined pan. Sprinkle the chocolate chips over the pudding, if you are using them. Place the strips of pastry over the top, creating a lattice. Fold the excess bottom dough over the strips, sealing them together.
5. Bake the tart in the center of the oven, until is golden, about 45 minutes. Cool completely in the pan, then remove the pan sides (be careful, the tart is still its very fragile). Refrigerate until very cold, at least 6 hours.
6. Serve sprinkled with pistachios and dusted with confectioners sugar.

Happy baking!