Lychee and Raspberry Tart Recipe | Summer Desserts

Ingredients

• 200g plain flour
• 80g icing sugar
• 100g salted butter, chilled and diced
• 2 large free-range egg yolks
• about 2 tbsp rosewater
• a little beaten egg, for brushing
• 150g whole blanched almonds
• 100g caster sugar
• 75g icing sugar, sifted
• 75g ground almonds
• 75g caster sugar
• 2 large free-range egg whites, at room temperature
• red edible food colouring gel
• 500ml full-fat milk
• 6 large free-range egg yolks, at room temperature
• 3 tbsp cornflour
• 25g unsalted butter, at room temperature
• 1 x 425g tin lychees in light syrup, drained and finely chopped
• icing sugar, to sprinkle
• 1 large free-range egg, at room temperature
• 30g caster sugar
• 2 tsp raspberry liqueur
• 1 tsp rosewater
• 1/2 tsp agar flakes
• 175g mascarpone, well chilled
• 150g fresh raspberries
• 3 tbsp seedless (or sieved) raspberry jam, heated