Description
A refreshing and creamy dessert perfect for summer, made with a graham cracker crust, frozen watermelon, and zesty lemon.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 2 tablespoons sugar
- 2 cups frozen watermelon (cubed)
- 1/2 cup lemon juice
- 1 cup heavy cream (whipped)
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press into tart pans and bake for 8 to 10 minutes.
- Blend the frozen watermelon with lemon juice until smooth.
- Whip the heavy cream until soft peaks form and fold in powdered sugar.
- Combine the whipped cream with the watermelon-lemon mixture.
- Fill the cooled crusts with the watermelon-lemon filling and freeze for at least 2 hours.
- Garnish with fresh mint or lemon slices before serving.
Notes
These tarts can be made gluten-free or vegan with appropriate substitutions.