Watermelon Tart Morocco

This shows the french influence in modern moroccan cooking. why not?

Roll out the pastry and put it in a tart pan.

Cook blind in a preheated 350f oven.

Cut the watermelon into cubes , lifting out the seeds.

Whip the egg yolks with the sugar , and pour the flour in a stream into the mix , whipping all the while.

Heat the milk in a saucepan until little bubbles form.

Pour this onto the egg mixture , blend well , then return it to the pan.

Cook over low heat , stirring with a wooden spoon.

When it is thick like a custard cream , add stiffly beaten egg whites.

Fold in carefully.

Pour this cream over the tart pastry , then distribute the watermelon pieces evenly.

Drizzle honey over the top , and pop it into the oven for 20 minutes.

Dust with icing sugar as soon as the cooked tart has cooled.

pie pastry, watermelon, eggs, powdered sugar, flour, milk, honey