Raspberry Lychee Tart with Rose

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Inspired by the flavours of Pierre Hermé’s Ispahan macaron, we made this delectable tart that is sure to impress. A luscious raspberry mousse encases a tangy and sweet lychee purée, and then enrobed in a delicately floral rosewater mirror glaze. This is then set in a wonderfully crisp tart shell to provide a contrasting texture to the mousse dome. It is definitely an exercise in French pastry techniques, but we have broken it down into four parts that make it a much easier process.

Raspberry Lychee Tart with Rose Recipe:

Ingredients:

For the Tart Shells

  • ½ cup unsalted butter, room temperature (113g)
  • ⅓ cup granulated sugar (67g)
  • ¼ tsp salt
  • 1 ¼ cup all-purpose flour (170g)
  • 1 egg yolk
  • 1 tsp water, if needed

For the Lychee Purée

  • 1 can of Lychee in syrup (565g)

For the Raspberry Mousse

  • 2 ¼ tsp powdered gelatin
  • 45 mL lemon juice
  • 400 g fresh raspberries
  • 100 g granulated sugar
  • 480 mL whipping cream

For the Rosewater Mirror Glaze

  • 175 g white chocolate
  • 75 mL water
  • 100 g granulated sugar
  • 100 g condensed milk
  • 9 g powdered gelatin
  • 2 tbsp rosewater
  • Red gel food colouring

Instructions:

For the Tart Shells

  1. Cream the butter, sugar, and salt in a stand mixer until it is pale and creamy.
  2. Slowly add the flour in thirds into the mixture and mix on low speed until incorporated (about 30 seconds). Add the egg yolk and mix until incorporated.
  3. The dough should be shaggy, but holding together when you pinch it. Pour it out onto the counter and bring it together into a smooth ball. If the dough is too dry and crumbly, add a teaspoon of cold water to help bring it together. It should just be enough to create a smooth dough, you do not want it to be so wet that the dough becomes sticky.
  4. Press the dough into a 6 inch disk and tightly wrap it in plastic wrap. Let it rest in the fridge for at least 30 minutes.
  5. Preheat your oven to 350 degrees F. Grease and flour your tart ring. 
  6. Allow your dough to come to room temperature, and roll it out to fit your tart rings. Make sure to press the dough into the ring so that there are no pockets of air and it is tightly lined. Trim off excess dough and dock the bottom.
  7. Place pie weights on the tarts and bake at 350 degrees until golden brown.
  8. Remove it from the oven and let it completely cool. 

For the Lychee Purée

  1. Add the canned lychees into a small pot with about half the juices from the can. 
  2. Allow it to simmer until it has reduced to a thick syrupy consistency. 
  3. Remove from the heat and blend until smooth. Let it sit until it has reached room temperature.
  4. Fill a 1.6 inch diameter semi sphere silicone mold with the purée. 
  5. Freeze the purée until fully hardened.

For the Raspberry Mousse

  1. Bloom the gelatin in the lemon juice.
  2. Blend the raspberries, and pass them through a fine mesh sieve. You should have about 300 mL of raspberry pulp.
  3. Add the sugar to the purée and heat it to a simmer.
  4. Remove from the heat and whisk in the gelatin until it is totally dissolved and smooth. Cool the mixture to room temperature.
  5. Whip the cream into stiff peaks and fold it into the purée a third at a time.
  6. Pipe into 2.5 inch diameter semi sphere silicone molds, and place a frozen lychee purée dome into the center of the mousse making sure to press down so that it sits in the center of the mousse dome. 
  7. Cover with the remaining mousse and make sure the mousse domes have been leveled off.
  8. Freeze the domes until fully hardened

For the Rosewater Mirror Glaze

  1. Add just enough water to bloom the gelatin.
  2. Chop the white chocolate into smaller chunks to make it easier to melt.
  3. Bring the remaining water, sugar, and condensed milk to a simmer.
  4. Remove from the heat and whisk in the gelatin until it is fully dissolved.
  5. Pour the hot mixture over your white chocolate, and add in the rosewater and red food dye until you achieve the pink that you desire.
  6. Blend with an immersion blender until you reach a smooth consistency.
  7. Cool the mixture to 92 degrees F. It is important to stir while it is cooling to prevent a film from forming on the top. 

Assembly

  1. Remove your frozen mousse domes and place them on a wire rack over a baking tray.
  2. Pour your mirror glaze over the domes and allow it to set for about 5-10 minutes.
  3. Gently place your glazed domes into the prepared tart shells.