Rose, Raspberry and Lychee Tart
Somewhere in the vast palace of the Internet lurks my original recipe for this tart. It was a version I baked on Bake-Off to some acclaim.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grahamsfamilydairy.com.
Cooking tools:
- Loose-bottomed tart tin
- Rolling pin
- Pie weights
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Parchment paper
- Plate
- Spoon
Ingredients
- 1 packet of all-butter shortcrust pastry
- 50g flaked almonds
- 2 punnets raspberries
- 1 tin lychees (keep the juice)
- 500g whole milk (weigh it!)
- 6 egg yolks
- 45g cornflour
- 120g caster sugar
- 2 tsp. vanilla extract (or the seeds from one vanilla pod)
- 60g Graham’s slightly salted butter
- 250g mascarpone
- 1 tsp. rose water
- 50g icing sugar
- 100g caster sugar
- 2 tsp. water
- Another 50g flaked almonds
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