• 300g graham crackers or granita biscuits
  • 250g unsalted butter, melted
  • 250g cream cheese, softened
  • 2 tbs caster sugar
  • 1 tsp vanilla extract
  • 1L vanilla ice cream, softened
  • 2 tbs lime juice
  • 100g raspberries
  • 400g watermelon
  • 200g Watermelon, extra, to serve
  • Rockmelon, to serve
  • Mixed berries, to serve
  • Mint leaves to garnish


  1. Freeze watermelon for at least 2 hours; once frozen, add to a food processor and process until crushed. Add to a sieve and allow excess juice to drain out.
  2. Add cookies into the bowl of a food processor and process until it becomes a crumb. Add the melted butter and pulse in the machine until the crumbs are coated in the butter.
  3. Pour the mixture out into a 9” round tart tin and use the back of a spoon to press the mixture firmly against the bottom and sides of the tin. Chill in the fridge for 1 hour.
  4. Add cream cheese, sugar and vanilla into a large mixing bowl and mix until smooth.
  5. Then add the remaining ingredients, including the crushed watermelon. Mix until well combined.
  6. Pour the ice cream into the tart tin and freeze for 4 hours.
  7. To finish the tart use a melon baller to scoop out balls of watermelon and rockmelon onto the top of the tart, finishing with some raspberries, blackberries and little mint leaves.