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Raspberry and lychee tarts

Start this recipe a day ahead to make the mousse.

You'll need

To serve: icing sugar 250 gm raspberries (about 2 punnets) 20 lychees, cut in half To serve: sugar syrup, edible silver leaf, organic rose petals and raspberry sauce (see note)   Sablé pastry 165 gm plain flour, plus extra for dusting 100 gm unsalted butter, slightly softened 60 gm pure icing sugar, sieved 25 gm almond meal 35 gm beaten egg (about ¾ egg)   Lime and white chocolate mousse 1 egg yolk 1 tbsp caster sugar 60 gm lime purée (see note) 1 tbsp pouring cream 2/3 gold-strength gelatine leaf, softened in cold water for 5 minutes 45 gm white chocolate, finely chopped 120 ml pouring cream, whisked to soft peaks   Lychee jelly 1 tsp yellow pectin (see note) 95 gm caster sugar 120 gm lychee purée (see note) 1 tbsp liquid glucose 1¼ tsp citric acid


  • 01
  • For sablé pastry, process flour, butter and ½ tsp salt in an electric mixer fitted with a paddle to a sandy texture (2-3 minutes). Add remaining ingredients and mix until dough just comes together (5-10 seconds). Turn out onto a lightly floured bench and knead gently until dough is smooth. Wrap in plastic wrap and refrigerate to rest (at least 2 hours or overnight). Roll pastry on a floured bench to 3mm thickness, transfer to tray, cover and refrigerate to chill and firm (30 minutes). Cut pastry into 9cm rounds with a cutter, line ten, 7cm tartlet shells then refrigerate to chill and firm (30 minutes-1 hour).
  • 02
  • Preheat oven to 160C. Line pastry shells with baking paper, fill with rice or dried beans and blind-bake until pastry is cooked through and starting to turn golden on top edge (20 minutes). Remove paper and weights, and bake until golden (5-10 minutes).
  • 03
  • For lime and white chocolate mousse, whisk yolk and sugar until light and fluffy (1-2 minutes). Stir lime purée and cream in a small saucepan over medium-high heat until almost simmering (1-2 minutes), add to yolk mixture, stir to combine, then return to saucepan and stir continuously over low heat until custard thickens or reaches 82C on a sugar thermometer (2-4 minutes). Remove from heat, squeeze liquid from gelatine and add to custard along with chocolate, then stir to dissolve. Transfer mixture to a bowl and refrigerate until completely cooled (40-50 minutes), then gently fold in whipped cream and refrigerate to set (3-4 hours).
  • 04
  • For lychee jelly, line a 20cm x 30cm tray with silicone or baking paper. Combine pectin and 10gm sugar in a bowl. Bring purée to the boil in a saucepan over medium heat (2-3 minutes), add pectin mixture and bring back to the boil, stirring with a whisk (2 minutes). Add remaining sugar in three batches, combining well between additions and keeping mixture close to boiling, then add glucose and stir continuously until mixture reaches 106C on a sugar thermometer (1 minute). Remove from heat, add citric acid and pour into prepared tray. Store in a cool place to set (20-25 minutes), then cut out 6cm rounds with a cutter.
  • 05
  • To assemble, stir mousse until smooth, then spoon into pastry shells to half-fill, top with jelly discs, then with mousse to fill and dust with icing sugar. Dip raspberries and lychees in sugar syrup, arrange on top of tarts, garnish with silver leaf and rose petals, and serve dotted with a little raspberry sauce.

Note For sugar syrup, bring equal quantities caster sugar and water to the boil, stirring for 30 seconds, then cool. Edible silver leaf is available from The Essential Ingredient and baking suppliers. For raspberry sauce blend 30gm raspberries with 3 tsp sieved icing sugar in a small blender, then pass through fine sieve. For lime purée, stir 55ml strained fresh lime juice with 1¼ tsp caster sugar to dissolve. Yellow pectin is available from The Melbourne Food Ingredient Depot; substitute citrus pectin from health-food shops if it's unavailable. For lychee purée, blend equal quantities lychee flesh and sugar syrup in a blender until smooth then pass through a strainer.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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