04
Mar

Warm Lychee, Lime & Cardamom Tart

Chaat Magazine 0 comment

Serves 6-8

For the sorbet

10 passion fruit

2 limes

150g caster sugar

1 tablespoon ginger syrup, from a jar

of stem ginger (optional)

Scoop the pulp and seeds out of the passion fruit. Zest and juice the limes. Place 150ml water and the sugar in a small pan and simmer for 5-10 minutes until it forms a thin syrup. Pour this over the passion fruit along with the ginger syrup (if using). Pour half the lime juice (reserve the zest and remaining juice) into the syrup, and allow to cool slightly. Transfer the syrup to an ice-cream maker to freeze or place in an airtight, lidded container. Pop in the freezer and stir briskly every 30 minutes until frozen – this will take 1–2 hours.

For the pastry

150g butter

250g plain flour

1 tablespoon icing sugar

1 egg, beaten

pinch of salt

Place the butter, flour and icing sugar in a large mixing bowl and rub them together to form breadcrumbs. Add half the beaten egg and the salt and see if the mixture just comes together to form a dough. Add more egg if necessary. Line a 25cm flan dish with the pastry, prick lightly with a fork and freeze for 10-15 minutes or refrigerate for 30 minutes.

 

Preheat the oven to 180˚C/gas mark 4. Cover the pastry with baking parchment and baking beans or lentils and bake blind for 30 minutes, then remove the paper and beans and bake for a further 10 minutes to brown slightly. Set the baked pastry shell aside to cool. Once cooled, line with the lychee halves.

For the filling

13 fresh lychees, halved

4 green cardamom pods

3 eggs

100g caster sugar

1 teaspoon vanilla extract

200g double cream

fresh mint leaves, to garnish

Remove the cardamom seeds from the pods and grind them using a pestle and mortar. Whisk together the ground cardamom, eggs, reserved lime juice and zest, sugar and vanilla extract in a bowl until well blended. Beat in the cream and transfer to a large jug. Place the pastry shell on a baking tray and carefully pour in the cream. Bake for 30-35 minutes or until just set in the centre. It should give a slight wobble when removed. Garnish with the mint leaves and serve the tart warm with a scoop of sorbet.

Taken from:

Gastrogeek by Regina Sabur-Cross. Published by Kyle Books, priced £16.99. Photography: Chris Terry

 

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