Mini lychee tart tatin recipe

• 200 g (7.1oz) Puff pastry
• 5 g (0.2oz) Liquid glucose
• 10 ml (0.4fl oz) Water
• 50 ml (1.8fl oz) Pineapple juice
• 75 g (2.6oz) Caster sugar
• 50 ml (1.8fl oz) Coconut milk
• 1 pinch Cinnamon
• 10 ml (0.4fl oz) Rosewater
• 50 g (1.8oz) Butter
• 40 g (1.4oz) Ripe lychees (about 30)
• 12 Rambutans
• 100 ml (3.5fl oz) Whipping cream
• 50 g (1.8oz) Creme fraiche
• 1 Vanilla pod

1. Peel and stone the rambutans, reserving 4 peels.
2. Blitz 8 rambutans in a food processor with the creme fraiche until well pureed.
3. Pass this mixture through a sieve.
4. Scrape out the vanilla pod into the whipping cream, then beat the cream to soft peaks.
5. Fold in the rambutan creme mixture, being careful not to beat the air out of the cream.
6. Heat the oven to 200 degrees C. Roll out the puff pastry into 3mm thick sheet and cut into 4 9cm rings.
7. Lightly butter some greaseproof paper on a baking tray, and transfer the pastry rounds to the paper.
8. Bake for 15 minutes until risen and slightly browned.
9. With a small, sharp knife, carefully cut a "lid" out of the top of the pastry.
10. Set aside.
11. Melt the caster sugar, liquid glucose, and water together in a small saucepan.
12. In a separate saucepan, bring the pineapple juice, caster sugar, coconut milk, cinnamon, rosewater, and butter to the boil.
13. When the sugar mixture has turned a dark amber color, pour in the boiling pineapple juice mixture.
14. Stir to combine and remove from heat.
15. Stone the lychees and arrange them inside each pastry shell.
16. Pour over the caramel sauce, then place back in the oven for 5 minutes.
17. Serve with a rambutan in its shell and a quenelle of rambutan cream.

pastry, water, pineapple juice, sugar, coconut milk, cinnamon, rosewater, butter, rambutans, whipping cream, vanilla pod

Taken from www.lovefood.com/guide/recipes/13984/tim-andersons-mini-lychee-tart-tatin (may not work)