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Rose, lychee and raspberry tart
Fruit and vegetables
1 x 450g tin
lychees
, drained and broken up
2 x 200g punnet
raspberries
Tins, packets and jars
300g/10½oz
plain flour
50g/1¾oz
plain flour
5g/ 1/8oz red
food colouring
Cooking ingredients
120g/4oz
icing sugar
1 tsp rose water
150g/5½oz blanched whole
almonds
100g/3½oz
caster sugar
140g/5oz
caster sugar
15g/½oz
cornflour
75g/2½oz
ground almonds
75g/2½oz
icing sugar
75g/2½oz
caster sugar
50g/1¾oz
caster sugar
½ tsp
agar-agar
200g/7oz
caster sugar
(exactly the same weight as the raspberries)
Dairy, eggs and chilled
150g/5½oz salted
butter
4 free-range
eggs
, 3 yolks only, 1 whole, beaten for
egg
wash
6 free-range
eggs
, yolks only
500ml/18fl oz full-fat
milk
25g/1oz
butter
, chopped into 1cm/½in cubes
55g/2oz free-range
egg whites
2 free-range
eggs
250g/9oz
mascarpone
Other
1 tbsp raspberry liqueur
½ tbsp rose water
Back to recipe
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