Watermelon tart

Sweet, spiced and creamy

Sweet and gently spiced, this tart is perfectly balanced by the smooth rich goat milk ice cream.

Watermelon jam filling


  • 2kg watermelon (1kg diced and 1kg whole)
  • 1 x star anise
  • 1 x cardamom
  • 2 x kaffir lime leaves
  • 200g sugar
  • 400ml water
  • 100ml lime juice


Combine all ingredients in a pot and slowly simmer until it becomes sticky and jam-like.

Goat milk ice cream


  • 1300g goat milk
  • 100g sugar
  • 100g dextrose
  • 75g milk powder
  • 200g goat cheese


Heat all ingredients in a pot, whisking slowly to 80 degrees. Allow to cool and churn in an ice-cream machine (or a pacojet if you have the luxury).

Quick puff pastry


  • 450g plain flour
  • 20g salt
  • 300g butter
  • 225g cold water


  1. Dice butter and freeze along with flour. Once frozen, blend together adding salt then water.
  2. Once together (should only take a few seconds) remove and work into a ball.
  3. Wrap and allow to rest in fridge for at least one hour before use.
  4. Roll into 1cm and 12cm wide pieces and blind bake in a tart shell at 180° for 16-17 mins.


Place warmed-up jam in a tart shell and layer five thinly sliced rounds of fresh watermelon on top. Place a fresh scoop of goat milk ice cream on top and drizzle with aged balsamic vinegar (the older the better).

Visit the Marketplace

Enhance your Cup Week experience with mouth-watering food and drink offers.