Rose, Lychee and Raspberry Tart (James-3)

bbc.co.uk

Amy Jo

subheading: For the rose sweet pastry:

300g/10½oz plain flour

150g/5½oz salted butter

120g/4oz icing sugar

4 free-range eggs, 3 yolks only, 1 whole, beaten for egg wash

1 tsp rose water

subheading: For the caramelised almonds:

150g/5½oz blanched whole almonds

100g/3½oz caster sugar

subheading: For the lychee crème pâtissière:

6 free-range eggs, yolks only

140g/5oz caster sugar

50g/1¾oz plain flour

15g/½oz cornflour

500ml/18fl oz full-fat milk

25g/1oz butter, chopped into 1cm/½in cubes

1 x 450g tin lychees, drained and broken up

subheading: For the mini macaroons:

75g/2½oz ground almonds

75g/2½oz icing sugar

5g/ ⅛oz red food colouring

55g/2oz free-range egg whites

75g/2½oz caster sugar

subheading: For the rose and raspberry crème mascarpone:

2 free-range eggs

50g/1¾oz caster sugar

1 tbsp raspberry liqueur

½ tbsp rose water

½ tsp agar-agar

250g/9oz mascarpone

subheading: For the glaze:

2 x 200g punnet raspberries

200g/7oz caster sugar (exactly the same weight as the raspberries)

Note: Ingredients may have been altered from the original.

Directions at bbc.co.uk

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