Lychee Tart: My Sweet little tart

Lychee has its unique fragrance, ^^ sweet and very close to rose fragrance.

But using fresh Lychee in baking is not easy I think it make the milk or cream taste a bit bitter (the same as pineapple). So, the one that has been processed or only a fragrance will be great for baking. 
This time I use Mitte Lychee flavoured syrup to add lovely lychee flavour to this cute mini tart. Add a bit of the syrup into Lychee Cream can crate enough magic ^^. When I imagined about this tart I think I want to use fresh lychee for the filling, but after tasting, I found that fresh one is not suitable as the one in syrup (the fresh one comes with difference in taste and texture, and it is too perishable). Anyway using the lychee for filling is a choice, you can use the lychee cream only if you want.
For this little tart, serve it together with lovely black tea is recommended.

 Lychee Tart 

Makes 12 (7cm tart)

Pate sucre 
250g ............................... Cake flour
1g .................................... Baking powder
150g ................................ Unsalted butter
90g .................................. Icing sugar
1 ....................................... Egg, beat lightly
40g .................................. Almond powder
1/4tsp ............................. Vanilla extract

Lychee Cream
3g .................................... Gelatin sheets
180g ................................ Whipping cream
40g .................................. Egg yolks (about 2)
50g .................................. Granulated sugar
30g .................................. Mitte Lychee flavoured syrup

Filling
2 can ................................ 15oz (425g) Lychee in syrups (you need 380g of lychee)

Topping
200g ................................ Whipping cream
20g .................................. Icing sugar

 Ingredients for Pate sucre: Butter, vanilla, icing sugar, almond powder, cake flour, egg, and baking powder.

Sift the flour with baking powder.
Beat the butter until soft, add the icing sugar and beat until combine`. Add the egg, vanilla extract and beat until combine.
Pour the flour and almond powder into the pan, fold to combine.

 Wrap the pastry with plastic wrap and refrigerate at least 1 hour.

Line baking sheet with baking paper.
 When the pastry ready to use, roll until 4mm thickness and cut into 10 cm round.
Place the pastry into the tart ring, press then cut to fit.
Cover with plastic wrap, refrigerate for 30 minutes before baking.
Preheat the oven to 180°C

 Bake the pastry for 20 minutes, or until golden brown.

 Ingredients for lychee cream: Whipping cream, Mitte lychee flavoured syrup, gelatin sheets, egg yolks, granulated sugar, lychee in syrup.

 Bloom the gelatin sheets , by putting in the ice cold water for at least 5 minutes.

 Whisk egg yolks and granulated sugar together in medium saucepan.
Warm whipping cream in the microwave for 1.30 minutes.
Gradually pour the hot whipping cream into the yolks mixture, whisk all the time.

 Place the saucepan over low heat and , whisk constantly,until the temperature reach 83°C
Remove the saucepan from the heat and stir in the gelatin.
Pour the mixture through a sieve, then mix in the lychee syrup.

Drain lychee from syrup then cut into small pieces.
Place lychee into the pastry.
Pour the lychee cream over the lychee.
Refrigerate for 4 hours or until firm.
Whip the whipping and icing sugar together until soft peaks formed.
Pipe sweetened whipped cream over the lychee cream, decorate as you want.

Lychee Tart: My Sweet little tart