Santa Claus Melon Tart

Santa Claus Melon Tart

Santa Claus Melon Tart

This unusual Santa Claus melon tart makes for the perfect summer dessert. A bright melon curd fills an almond crust, topped with fresh slices of the fruit.Matt Taylor-Gross

When SAVEUR test kitchen assistant Jake Cohen stumbled upon an unusual, green-striped melon, he turned it into the perfect summer dessert. Here, bright santa claus melon curd fills an almond crust, topped with fresh slices of fruit.

Santa Claus Melon Tart
This unusual green melon makes for a bright and creamy tart, perfect for summer.
Yield: makes one 9" tart
Time: 3 hours


  • 1 cup all-purpose flour, plus more for dusting
  • 12 cup almond flour
  • 34 tsp. salt
  • 18 tbsp. chilled, unsalted butter, cut into 1/2-inch pieces, plus more for greasing
  • 3 tbsp. ice-cold water
  • 1 (3-lb.) Santa Claus melon
  • 3 eggs, plus 3 egg yolks
  • 1 14 cups sugar
  • 2 tsp. lemon zest
  • 1 sprig mint
  • 2 tbsp. sliced almonds, toasted


  1. Heat oven to 350°. In a food processor, pulse flours and 12 teaspoon salt until combined. Add 12 Tbsp. butter and pulse until pea-size crumbles form. Pour in water and pulse until dough comes together. Shape dough into a disk and cover with plastic wrap; chill for 1 hour.
  2. On a lightly floured surface, roll dough into a 12" circle; press into a greased 11" tart pan with a removable bottom set over a baking sheet. Using a fork, prick the dough all over; line with parchment paper and fill with pie weights; bake 15 minutes. Remove paper and weights; cook 15 minutes more. Cool completely.
  3. In a blender, purée half of the melon until smooth, then strain through a fine mesh sieve, reserving 34 cup juice. Cut the remaining half of melon into thin slices; set aside. In a 4-qt. saucepan, whisk together the remaining salt, the reserved melon juice, the eggs, egg yolks, 1 cup sugar, and 1 teaspoon lemon zest. Cook, stirring, over medium heat, until the mixture thickens, about 8 minutes. Remove from heat; whisk in the remaining butter 1 tablespoon at a time until incorporated. Strain the curd through a sieve set over a large bowl. Pour into cooled tart crust. Freeze tart until set, about 1 hour.
  4. In a 1-qt. saucepan, bring the remaining sugar and lemon zest, the mint, and 2 Tbsp. water, to a simmer over medium heat. Cook until sugar is dissolved, about 3 minutes. Strain through a fine mesh sieve and cool, discarding solids. Arrange sliced melon into a concentric circle on the tart and brush with syrup. Garnish with sliced almonds.