Lychee Brûlée Tart
Lychee Brûlée Tart is a delightful dessert that features a buttery and flaky crust filled with a luscious lychee-infused custard, which is then topped with a caramelized sugar crust. The combination of flavors and textures creates a harmonious balance of sweetness and creaminess, making it a perfect treat for any occasion.
Add <quantity>165<unit>g</unit></quantity> of sieved powdered sugar to a stand mixer bowl
Add <quantity>330<unit>g</unit></quantity> of softened butter
Add the paddle attachment and mix until you obtain a cream
Add <quantity>30<unit>ml</unit></quantity> of milk and <quantity>1</quantity> egg. Mix continuously to incorporate
Add <quantity>580<unit>g</unit></quantity> of all-purpose flour and mix until it is barely incorporated. Avoid overmixing
Flatten the dough and wrap it in cling film. Place in the refrigerator for 1h
Add <quantity>250<unit>g</unit></quantity> of deseeded lychees to a blender jug. Blend on medium speed to form a chunky paste
Sieve the paste to separate the juice from the pulp
Transfer the lychee juice to a pot and reserve the pulp
Add <quantity>150<unit>g</unit></quantity> of milk and <quantity>2</quantity> egg yolks
Add <quantity>44<unit>g</unit></quantity> of sugar and <quantity>14<unit>g</unit></quantity> of cornstarch
Whisk the mixture until homogeneous
Cook the mixture over medium low heat, whisking constantly until it thickens
Remove from the heat and add <quantity>14<unit>g</unit></quantity> of butter. Whisk to combine
Add the lychee flesh and whisk to combine. Let it cool down completely. The lychee custard is ready
When ready to roll, let the dough return to room temperature. Roll it out to <quantity>3<unit>mm</unit></quantity> thick between 2 parchment paper sheets
Place the dough in the refrigerator for 15m before cutting it
Preheat the oven to <temperature>170<unit>°C</unit></temperature>
Release the dough from the parchment paper sheets
Cut with tart rings to form the bottom
Cut strips to fit in the tart ring, cutting the excess dough so the stripes do not overlap
Trim the excess dough and punch holes on the bottom with a fork
Chill the tarts for 15m
Bake for 12m or until lightly golden brown. The sweet tart crust is ready
Fill the Sweet Tart Crust with the Lychee Custard and scrape off the excess from the edges
Generously sprinkle sugar on top of the tarts in a uniform layer
Caramelize the surface with a kitchen torch until deep brown. The lychee brûlée tart is ready
Enjoy! It’s so good!
I'm here to answer any questions you have about Lychee Brûlée Tart. Try me!