WATERMELON PUDDING TART

This is a great lunch or brunch delight!

Watermelon Pudding Tart

by Alison Ladman – Aug. 10, 2011 02:13 PM
For The Associated Press

Start to finish: 20 minutes, plus cooling
Servings: 8

1 1/4 cups graham cracker crumbs
5 tablespoons butter, melted
2 1/2 cups watermelon flesh
2 tablespoons lemon juice
2 eggs
1/4 cup cornstarch
1/4 cup sugar
Whipped cream

Heat the oven to 350 F. Coat a 9-inch removable bottom tart pan with baking spray.

In a medium bowl, combine the graham cracker crumbs with the butter, stirring until well mixed. Press the mixture into the prepared tart pan. Bake for 12 to 15 minutes, or until golden.

Meanwhile, in a blender puree the watermelon until completely smooth. You should have 2 cups of juice. Strain the juice through a fine mesh strainer into a small saucepan. Add the lemon juice. Over medium-high heat, bring the juice to a simmer.

In a medium, heat-safe bowl, whisk together the eggs, cornstarch and sugar until smooth. In a slow and steady stream, pour the hot juice into the egg mixture while continuously whisking. Pour the mixture back into the pan and continue to cook, whisking until thickened. Pour the watermelon pudding into the baked tart crust.

Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until cold. Serve with whipped cream.

Nutrition information per serving without whipped cream: 180 calories; 90 calories from fat (46 percent of total calories); 10 g fat (5 g saturated; 0 g trans fats); 75 mg cholesterol; 23 g carbohydrate; 3 g protein; 1 g fiber; 100 mg sodium

Read more: http://www.azcentral.com/style/hfe/food/recipes/articles/2011/08/10/20110810watermelon-pudding-tart.html?source=nletter-food#ixzz1UphFFFZJ