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