Lychee tart recipe

Lychee Tart recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to indulge in a sweet and refreshing dessert? Look no further than this delightful Lychee tart recipe. This recipe combines the exotic flavors of lychee with a buttery and flaky tart crust, creating a perfect balance of sweetness and texture. With just a few simple ingredients and easy steps, you can create a stunning and delicious treat that will impress your family and friends. So, get ready to tantalize your taste buds with this irresistible lychee tart!

Keywords: Lychee tart, recipe, dessert, exotic flavors, sweet

Lychee tart recipe details

Lychee tart recipe, recipe Rating: 4.5
Number of votes:97 

Ingredients

	sweet shortcrust pastry based on 300g of flour, or use pre-made
1 large can(s)	lychees, pitted, 440g size, drained
	For the creme patissiere:
3 large	eggs, separated
40 g	plain flour, sifted
1 tsp	vanilla extract
105 g	caster sugar
600 ml	milk, brought to near boiling and cooled to lukewarm
	icing sugar, to dust

Instructions

To make the creme patissiere: beat the yolks and sugar until thick and pale. Beat in the flour before adding just over ¾ of the milk. Cook on a low heat while whisking until nearly boiling. Remove from heat and allow to cool. When cold add the vanilla.

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Roll out the pastry and use to line the base and sides of a 9-inch flan tin. Carefully locate the pastry and pat gently into position, filling any flutes in the tin. Cover the base of the pastry with greaseproof paper and fill to about half-full with baking beans or uncooked rice. Bake for about 20 minutes or until cooked through and golden. Remove the beans or rice and then the paper.

Mix the lychees into the creme patissiere and add just enough to fill the base of the tart. Dust with icing sugar and place under a hot grill to glaze.

Set aside to cool completely before serving.

Preparation time:
ca. 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a