Melon Banana Tartlet

For the banana peaks, beat the butter and sugar until creamy and gradually add the eggs. Scrape out the vanilla pod.

Stir the vanilla pulp, lemon zest and salt into the egg mixture.

Sift flour, cornstarch (maize starch) and baking powder and fold into the fluffy mixture. Grease a 28 cake springform pan and pour the mixture into it and spread the banana pieces evenly on top. Bake in a heated oven at 200 °C for about 20 minutes until golden brown.

For the melon mousse, crush the melon pulp and bring to the boil with white wine, egg yolks and sugar. Stir the wheat powder with the juice of one lemon and mix it into the boiling mixture and make it at least one minute. Soak gelatin in cold water, squeeze well and let it melt in the hot quantity. Cover the quantity with cling film and cool. Whip the whipped cream until semi-solid and fold into the cooled cream.

Brush 8 small glass bowls with unflavored cooking oil and dust with powdered sugar.

For the concoction, whisk all ingredients together with a magic wand.

To make the tartlet, place equal parts of melon cubes in each glass bowl, then pour the melon mousse on top. Finally, cut out the banana bottoms and place them on top.

Chill in the refrigerator for 120 minutes. Brush the bottoms with the soaking liquid. Then turn out onto plates. Mix the currant jelly well and pour it thinly over the tartlets. Allow the chocolate to melt. Using a fork or an egg

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