Raspberry and lychee tarts

lychee tart
8 Item


Vanilla custard


1.To make pastry; sift flour into large bowl; rub in butter with fingertips until mixture is crumbly. Stir in sugar, then egg until ingredients just come together. Knead dough on lightly floured surface until smooth. Flatten dough slightly, wrap in plastic wrap; refrigerate 20 minutes.
2.Grease eight 10cm round loose-based fluted flan pans. Divide pastry into 8 portions. Roll each portion between sheets of baking paper until large enough to line pans. Lift pastry into pans, press into base and side; trim excess pastry. Prick base all over with a fork. Cover; refrigerate 30 minutes.
3.Preheat oven to 180°C.
4.Place pans on an oven tray. Bake pastry cases about 20 minutes or until browned lightly. Cool.
5.Meanwhile, make vanilla custard; place milk in medium saucepan. Split vanilla bean in half length-ways; scrape seeds into pan. Bring milk to the boil. Meanwhile, whisk egg yolks, sugar and cornflour in medium heatproof bowl until combined. Whisk hot milk mixture into egg mixture; return custard to pan. Cook, stirring, over low heat, until mixture boils and thickens. Transfer custard to medium bowl, cover surface with plastic wrap; refrigerate 1 hour.
6.Peel, halve and seed lychees. Spoon custard into pastry cases; top with lychees and raspberries. Dust with icing sugar, if you like.

You will need about 3 punnets of raspberries for this recipe.


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