Lychee Tarts
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Lychee Tarts

Product Code: R0488

An elaborate, light and sweet pastry filled with rich lychee-flavored custard. Top with raspberries and mint and dust with powdered sugar for an added beautiful touch.

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Ingredients

For Pastry:
1 ¾ cups all-purpose flour
½ cup granulated sugar
1/8 teaspoon salt
1 stick cold unsalted butter, chopped
1 egg, beaten lightly

For Custard Filling:
2 cups whole milk
1 teaspoon LorAnn Madagascar Vanilla Bean Paste
¼ teaspoon LorAnn Lychee Super-Strength Flavor
4 egg yolks (from large eggs)
1/2 cup granulated sugar
2 Tablespoons cornstarch

For Topping:
About 1 pint fresh raspberries
Confectioners sugar and or mint springs for garnish (optional)

Directions

For Pastry:
  1. In a food processor, combine the flour, sugar and salt. Pulse a few times to combine.
  2. To the flour mixture, add the cold butter pieces and pulse until mixture resembles pea-sized crumbs.
  3. While the food processor is running, add the beaten egg through the feed tube and process until the dough comes together. If dough seems dry, add milk ½ teaspoon at a time. If dough seems too wet, add flour 1 tablespoon at a time.
  4. Gather dough and place on a lightly floured surface. Flatten dough into a 1-inch high disc. Wrap dough in plastic wrap and refrigerate for 1 hour or up to 2 days.
  5. Grease 8 individual fluted-edge tart pans with removable bottoms (about 4- inches in diameter)
  6. Divide the chilled pastry dough into 8 portions. Place each portion on a floured surface and use the heal of your hand to flatten into a circle. Roll circle of dough between sheets of parchment paper into about a 6-inch round. Lift pastry into pan and press into base and sides; run a rolling pin over the top of the pan to cut off excess dough, making a clean edge. Use excess dough to patch any thin areas. Continue with remaining dough and tart pans. Prick bases all over with a fork. Cover with plastic wrap and refrigerate tarts for 30 minutes.
  7. Preheat oven to 350 °F. Place tart shells on a baking sheet and bake for about 20 minutes, or until crusts are golden. Remove from oven and cool. For each of the shells, push up from the bottom to remove the sides, then remove the base pan.

For Custard Filling:
  1. Place milk, vanilla bean paste and lychee flavoring in a saucepan. Heat over medium low heat until milk mixture comes to a boil; remove from heat.
  2. Meanwhile, in a heatproof bowl whisk together the egg yolks and sugar until smooth and pale yellow, about 2 to 3 minutes. Stir in the corn starch.
  3. Place bowl on a damp towel (this will keep the bowl from moving for the next step while you whisk).   
  4. When milk is ready, pour ½ cup into a liquid measure with a pouring spout. Slowly whisk the ½ cup hot milk into the egg mixture to temper the eggs (you don’t want to end up with scrambled eggs!).
  5. Pour the tempered eggs back into the pan with the hot milk. Cook over medium low heat, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes.
  6. Pour custard into a clean medium bowl. Cover with plastic wrap, pressing down onto the top of the custard to prevent a skin from forming; refrigerate until chilled, about 2 hours. Custard can be kept in the refrigerator, tightly covered, for up to 4 days.

Assembly

  1. Fill cooled tart shells with the lychee custard, using a spatula to smooth.   
  2. Top tarts with a few fresh raspberries and a dusting of confectioners’ sugar or a sprig of mint, if desired. Once assembled, tart is best if eaten the same day. Leftovers can be kept in the refrigerator, tightly covered, for 2 days. 
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