Lychee Lemon Tarts

  Ingredients for Tart Base

(for 10 tarts, 10cm diameter and 2.5cm depth)

 

Baker’s %

150g Butter               33.3

125g Icing sugar        27.8

3g (1/2 tsp) Salt        0.7

56g (1 no.) Egg         12.4

450g Top/Hong Kong flour 100

 

Method

1. Cream butter, sugar and salt together till well mixed and smooth.

2. Add egg and flour. Mix till well combined. Chill dough for 30 minutes.

3. Press the dough into tart moulds and bake in preheated oven at 175°C, until golden brown, about 20 minutes.

 

Ingredients for Lemon Lychee Filling

 

Baker’s %

20g (10 pcs) Gelatin leaves             4.1

100g Lemon juice                          20.4

100g Sugar                                   20.4

490g Dairy cream, light whipped     100

 

Method

 

1. Bloom gelatin leaves in cold water.

2. Place lemon juice, bloomed gelatin leaves and sugar in a saucepan and cool over gentle heat till the sugar melts.

3. Set aside to cool.

4. Gently fold whipped cream into lemon filling.

 

Ingredients for Glazing

 

140g Water

10g Instant jelly powder

20g Sugar

Pink food colouring

 

Method

 

Boil all ingredients together in a saucepan. Add a drop of pink food colouring. Use immediately.

 

Assembly

 

1. Brush each baked tart with tempered couverture chocolate.

2. Pipe some lemon filling onto it. Arrange lychees neatly on it.

3. Decorate with glaze, and arrange some black berries on it. Sprinkle some baked almond slices over the tarts.