There’s a joke I’ve been meaning to tell you. Well… I tried to before, on Facebook, but no one bit–no one wants to be the “Who’s there?” person. I completely understand. So:
Q: Why do melons have big weddings?
A: Because they cantaloupe!
I’ll give you a minute to collect yourself before we move on to talking about this tart.
The tart: it’s a good one! There’s some butter in the crust, but you could certainly use something that’s supposed to be better for you, like coconut oil. Otherwise, it’s all granola, creamy tart yogurt, honey, and fresh cantaloupe.
Or freshelope, am I right?
(I’m very much not right.)
I think my favorite thing of all about this is that it’s entirely no-bake. For those of us still sweating in the summer heat, for those of us who are lazy, and for those of us who are both.
The one thing that takes some time does so only if you want it to. That is, if you’re vain about dessert like I am and want to figure out a pattern in how you arrange the melon bits in the pan. This is even more involved if you use melon balls.
Actually, my original plan was to slice the melon into strips using a peeler and arrange them almost to look like the sky in Starry Night. But, sometimes I can recognize when I’m being insane. That said, if you feel like giving it a go, please do, and send me a picture. You’ll be my hero(ine) forever.
The mint sugar is an extra special touch–one that is too easy to skip. Sanding sugar would work great here, but I (lame excuse alert) did not have time to go to the fancy baking store, and all the course sugar I have is brown. So, do as you please. Be lazy with me–or don’t!
It opens up a world of possibilities for this tart. You could use basil, lavender, thyme, even tarragon; if it sounds good to you, it’ll probably taste good to you.
Now, I want to hear your favorite joke. The cantaloupe one actually isn’t my number #1, but my very favorite joke doesn’t translate to print. Which sort of makes it more special.
Have a great weekend–and feel free to elope. You ain’t no melon.
- 2 1/2 cups granola (I went with vanilla maple)
- 1/3 cup butter, melted
- 2 tablespoons brown sugar
- 1 medium to large cantaloupe
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1 1/4 cups plain Greek yogurt (I used Fage 2%)
- 1/2 cup milk
- 1/4 cup honey
- 2 tablespoons granulated sugar
- 1 tablespoon fresh mint, minced, plus additional mint sprigs for garnish
- Combine granola, melted butter, and brown sugar in a blender or food processor and pulse until mixture begins to come together. Press the mixture into the bottom and sides of a tart pan with removable bottom. Chill in refrigerator while you make everything else.
- Peel and remove seeds from cantaloupe and scoop into balls using a melon baller (or cut into whatever shapes you feel like).
- Sprinkle gelatin over water in a microwavable dish and let stand several minutes until soft. Microwave for 10-20 seconds and stir until dissolved. In a large bowl, whisk together yogurt, milk, and honey, followed by the gelatin.
- Arrange melon in the tart shell and pour mixture into prepared crust. Chill for at least 4 hours.
- Just before serving, rub minced mint into granulated sugar until incorporated and fragrant. Sprinkle tart with mint sugar (you may not need all of it). Decorate tart with additional mint.