Lychee Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain 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">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">400g fresh lychees, peeled and pitted (or 2 x 200g tins, drained)</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, butter, icing sugar and salt in a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the dry ingredients by hand). The cold butter creates small pockets of fat that will steam during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just comes together. If needed, add the additional tablespoon of water, but be careful not to overwork the dough as this develops gluten and makes the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in cling film and chill for at least 30 minutes. This relaxes the gluten and firms up the butter, making the pastry easier to roll and ensuring it holds its shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin, pressing it gently into the fluted edges. Trim any excess but leave a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the base is golden and crisp. The initial blind baking prevents the dreaded "soggy bottom" by partially cooking the pastry before adding wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the tart case cools, prepare the custard. In a medium saucepan, heat the milk with the vanilla pod and seeds (or extract) until just below boiling point. Remove from heat and let the vanilla infuse for 5 minutes before removing the pod.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk the egg yolks and sugar until pale and creamy, then whisk in the cornflour until smooth. Gradually pour in the hot milk, whisking constantly to prevent the eggs from scrambling. This tempering technique slowly raises the temperature of the eggs without cooking them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the mixture to the clean saucepan and cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Be patient and maintain a medium heat - rushing this step can lead to lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in the butter until melted and incorporated. The butter enriches the custard and gives it a beautiful shine. Transfer to a bowl, cover the surface directly with cling film to prevent a skin forming, and allow to cool slightly for about 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the warm (not hot) custard into the cooled tart case and spread evenly. Chill in the refrigerator for at least 2 hours until the custard is completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, arrange the lychee halves in an overlapping pattern on top of the set custard. If using fresh lychees, ensure they're well-drained to prevent excess moisture seeping into the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Heat the apricot jam with water in a small saucepan until melted and smooth. Pass through a fine sieve if necessary, then brush this glaze gently over the lychees to create a beautiful sheen and help preserve their freshness. This also adds a subtle sweetness that complements the floral notes of the lychees.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Return the tart to the refrigerator for 30 minutes to set the glaze before serving. The tart is best enjoyed on the day it's assembled but will keep in the refrigerator for up to 2 days. For the best texture and flavor, remove from the refrigerator about 20 minutes before serving.</li></ol>