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Rose, Lychee and Raspberry Tart

Rose flavored pastry filled with raspberry and lychee crème, topped with glazed raspberries, mascarpone swirls, and mini macaroons.

BakingVegetarianDessertRaspberryGreat British Bake OffLychee
Estimated Nutrition
Calories
1307
kcal / serving
7842.1 kcal total
Carbs
158.1g
per serving
948.8 g total
Fat
64.8g
per serving
388.5 g total
Protein
23.7g
per serving
142.2 g total
Cook Time
130
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
120
g
Icing Sugar
for the pastry
100
g
Caster Sugar
for caramelised almonds
140
g
Caster Sugar
for crème pâtissière
15
g
Cornflour
for crème pâtissière
75
g
Icing Sugar
for macaroons
75
g
Caster Sugar
for macaroon syrup
50
g
Caster Sugar
for mascarpone
2.5
g
Agar-Agar
200
g
Caster Sugar
for glaze
Dairy
150
g
Salted Butter
for the pastry
3
piece
Egg Yolks
free-range, for the pastry
1
piece
Eggs
free-range, beaten for egg wash
6
piece
Egg Yolks
free-range, for crème pâtissière
500
ml
Full-Fat Milk
for crème pâtissière
25
g
Butter
cubed, for crème pâtissière
2
piece
Eggs
free-range, for mascarpone
250
g
Mascarpone
Fruits
450
g
Lychees
tinned, drained and broken up
400
g
Raspberries
divided: 1 punnet for glaze, 1 for topping
GrainsCereals
300
g
Plain Flour
for the pastry
50
g
Plain Flour
for crème pâtissière
Liquids
5
ml
Rose Water
for the pastry
15
ml
Raspberry Liqueur
7.5
ml
Rose Water
for mascarpone
NutsSeeds
150
g
Almonds
blanched whole, for caramelising
75
g
Almonds
ground, for macaroons
Other
5
g
Red Food Colouring
55
g
Egg Whites
free-range

Method

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