Lychee Rose and Raspberry Cream Tart – Recipe

Today's my birthday, and I'm lucky enough to have received some special pastry that's been developed and made by a Michelin starred chef, and imported from France. You can see the story of how I got my hands on this pastry on my Instagram post about my visit to Koox restaurant, but in the meantime here's one of the things I've done with this flaky, melt-in-the-mouth pastry. There's just one caveat though: the ingredients of the pastry are a closely-guarded secret.

The secret pastry itself both flaky, crisp and melt-in-the-mouth. Kind of like a cross between puff and shortcrust (I'm going to call it 'shortpuff pastry'). In the oven it doesn't balloon like puff pastry, but does puff ever so slightly so you get a multitude of thin, layers that also have a tender bite. I'll suggest using shortcrust or a dessert pastry for this recipe. At Koox they bake it in a stone oven for an extra-crisp, slightly charred base, so if you have a pizza stone you could use it in my recipe here instead. I don't own one, unfortunately, but a regular baking tray works well enough too.

To finish these tarts off I crystallised some rose petals: all you need to do is rinse and dry them, brush with a little lightly-beaten egg white, sprinkle with caster sugar and leave to dry overnight until crisp.

Ready? Let's go.

(Makes 4 pastries.)


1 box ready-rolled shortcrust pastry, cut into 4 rectangles
4 tbsp raspberry jam
300ml double cream
2 tbsp caster sugar
2 tbsp rosewater
1 tin lychees, drained and halved
Handful of freeze dried raspberry bits
Crystallised rose petals
Edible gold leaf (optional but fabulous)


1. Preheat the oven to 180°C and line a baking tray with nonstick baking parchment. Place the pastry rectangles on the tray, spread evenly with the jam (1 tbsp per rectangle), and bake for about 10–15 minutes, or until the jam is bubbling and the edges of the pastry are golden brown. Remove from the oven and leave to cool completely.

2. Whisk the cream until it just starts to thicken, and add the rosewater and sugar. Continue to whisk until the cream forms soft peaks.

3. Place the lychee halves on your cooled tarts, leaving a little space in between, and pipe the rose cream into the spaces. When you're ready to serve, sprinkle on the freeze dried raspberry bits and the rose petals, and add a little gold.

Enjoy, and have fun.


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