Lychee Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Shortcrust Pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Lychee Cream Filling:</li><li class="ingredients-single-item">400g canned lychees, drained (reserve 100ml syrup)</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp rose water (optional)</li><li class="ingredients-single-item">40g unsalted butter, softened</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">200g fresh lychees, peeled and pitted (or additional canned)</li><li class="ingredients-single-item">3 tbsp reserved lychee syrup</li><li class="ingredients-single-item">1 tbsp apricot jam</li><li class="ingredients-single-item">½ tsp rose water (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Blender or food processor (for lychee puree)</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the shortcrust pastry. In a food processor (or by hand using your fingertips), combine the flour, icing sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and pulse briefly. Gradually add just enough ice-cold water to form a dough that comes together when pressed. Be careful not to overwork the dough, as this develops gluten and makes the pastry tough. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll the chilled dough on a lightly floured surface to about 3mm thickness. Carefully transfer to your tart pan, gently pressing into the corners. Trim excess dough and prick the bottom with a fork. Line with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and bake for another 5-10 minutes until the pastry is golden and cooked through. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the lychee cream, first prepare a lychee puree by blending 300g of the drained canned lychees until smooth. Pass through a fine mesh sieve to remove any fibrous bits. Chop the remaining 100g lychees into small pieces and set aside. You'll fold these in later to provide delightful texture contrast in the smooth cream.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a saucepan, heat the milk with 100ml of reserved lychee syrup until almost boiling. Meanwhile, in a heatproof bowl, whisk together the sugar, cornstarch, and egg yolks until pale and thick. Slowly pour half the hot milk mixture into the egg mixture while whisking constantly (this tempers the eggs so they don't scramble).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking continuously, until the mixture thickens to a custard consistency that coats the back of a spoon, about 5-8 minutes. The constant whisking prevents lumps from forming while the cornstarch activates to thicken the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and whisk in the vanilla extract, rose water (if using), and softened butter until smooth and glossy. Fold in the lychee puree and the reserved chopped lychees. The butter enriches the custard and gives it a silky mouthfeel, while also helping it set properly when chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the lychee cream into the cooled tart shell, smoothing the top with an offset spatula. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the topping, arrange the fresh or additional canned lychees decoratively on top of the set cream. In a small saucepan, warm the reserved lychee syrup and apricot jam until melted and combined. Stir in the rose water if using. Brush this glaze gently over the lychees and exposed cream for a beautiful shine that also helps preserve freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the pie to the refrigerator for about 30 minutes to set the glaze. To serve, carefully remove the tart from the pan and place on a serving dish. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled for the most refreshing tropical experience. The pie will keep for up to 3 days refrigerated, though the crust may soften slightly over time.</li></ol>