Mini lychee tart tatin recipe
This Malaysian dessert is very easy to make and definately has the wow factor when it comes to taste.
Ingredients
- 200 g Puff pastry
- 5 g Liquid glucose
- 10 ml Water
- 50 ml Pineapple juice
- 75 g Caster sugar
- 50 ml Coconut milk
- 1 pinch Cinnamon
- 10 ml Rosewater
- 50 g Butter
- 40 g Ripe lychees (about 30)
- 12 Rambutans
- 100 ml Whipping cream
- 50 g Crème fraiche
- 1 Vanilla pod
- 7.1 oz Puff pastry
- 0.2 oz Liquid glucose
- 0.4 fl oz Water
- 1.8 fl oz Pineapple juice
- 2.6 oz Caster sugar
- 1.8 fl oz Coconut milk
- 1 pinch Cinnamon
- 0.4 fl oz Rosewater
- 1.8 oz Butter
- 1.4 oz Ripe lychees (about 30)
- 12 Rambutans
- 3.5 fl oz Whipping cream
- 1.8 oz Crème fraiche
- 1 Vanilla pod
- 7.1 oz Puff pastry
- 0.2 oz Liquid glucose
- 0 cup Water
- 0.2 cup Pineapple juice
- 2.6 oz Caster sugar
- 0.2 cup Coconut milk
- 1 pinch Cinnamon
- 0 cup Rosewater
- 1.8 oz Butter
- 1.4 oz Ripe lychees (about 30)
- 12 Rambutans
- 0.4 cup Whipping cream
- 1.8 oz Crème fraiche
- 1 Vanilla pod
Details
- Cuisine: Malaysian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Peel and stone the rambutans, reserving 4 peels. Blitz 8 rambutans in a food processor with the crème 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 crème mixture, being careful not to beat the air out of the cream.
- Heat the oven to 200ºC. 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.
Malaysia Kitchen is a worldwide celebration of Malaysian cuisine. For more information visit ww.malaysiakitchen.co.uk
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