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!