Lychee Tart

[sickchick]

Lychee Tart

Gluten, Soy Free

(Lychees can be found, canned, in most grocery stores in the Asian Foods section-they have similar flavor to strawberry)

filling:

2 1/2 cups lychee puree

2 ts unflavored gelatin

2 tb cold water

3/4 cup granulated sugar

2 cups organic milk (dairy, soy or whatever your dietary needs are)

crust:

1 stick butter

1 cup ground hazelnuts (or almonds)

1 cup white rice flour

2 tb sugar

pinch salt

1 large organic egg

Combine all ingredients for crust in food processor, combine until you get small pea-sized lumps. Press into tart pan, and bake for 30 minute. Cool and set it aside.

Puree Lychees and mix with half the milk (in a blender)

Dissolve gelatin in water, stir for 5 minutes. Scrape into small saucepan. Add sugar and remaining milk and cook on low heat until sugar granules dissolve. Cool completely and add lychee puree.

Then pour lychee milk mixture into tart pan, and refrigerate for at least 4 hours, until firm and cooled completely.

Makes one 9" tart.

[kenlove]

Now this sounds really great! Just picked first of the season lychee today. The canned ones just cant compare to fresh.

I'm sure I'll make this in the next week or so using mac nuts instead of hazelnuts or almonds.

Had to buy 50 pounds of diced macadamia nuts for a project where I was making fig sushi.

Just processed very ripe figs flattened into nori sized sheets and 3/4 dried.

Sprinkle with diced mac nuts, Maui brown sugar crystals and roll it up like maki sushi.

ken

Lychee Tart

Gluten, Soy Free

(Lychees can be found, canned, in most grocery stores in the Asian Foods section-they have similar flavor to strawberry)

filling:

2 1/2 cups lychee puree

2 ts unflavored gelatin

2 tb cold water

3/4 cup granulated sugar

2 cups organic milk (dairy, soy or whatever your dietary needs are)

crust:

1 stick butter

1 cup ground hazelnuts (or almonds)

1 cup white rice flour

2 tb sugar

pinch salt

1 large organic egg

Combine all ingredients for crust in food processor, combine until you get small pea-sized lumps. Press into tart pan, and bake for 30 minute. Cool and set it aside.

Puree Lychees and mix with half the milk (in a blender)

Dissolve gelatin in water, stir for 5 minutes. Scrape into small saucepan. Add sugar and remaining milk and cook on low heat until sugar granules dissolve. Cool completely and add lychee puree.

Then pour lychee milk mixture into tart pan, and refrigerate for at least 4 hours, until firm and cooled completely.

Makes one 9" tart.

[sickchick]

MMM I am fortunate enough my grocer carries fresh ones too... they are very wild looking!

MMM that sounds phenominal Ken I can still dream fig and macadamia sushi HAHHAHA

lovelove

[kenlove]

Wonder where your fresh ones are coming from, may Fla., Mexico, or China.

Still I like them better than canned although I alwaqys keep a can or two around for emergencies, LIke a quick lychee chicken stir fry.

take care

MMM I am fortunate enough my grocer carries fresh ones too... they are very wild looking!

MMM that sounds phenominal Ken I can still dream fig and macadamia sushi HAHHAHA

lovelove