How to Make Fragrant and Delicious Jasmine Lychee Tart Simply

How to make Lychee Jasmine Tea Tart

• 1

  Mix the dough

  Add 180g of flour, 1/4 teaspoon of salt, 3.5 teaspoons of powdered sugar, and 2 tablespoons of jasmine tea powder into a bowl and mix well.

  Next, add 90g of cold unsalted butter and use your hands to rub it into the flour until it becomes crumbly.Then, beat 1 egg, add it to the bowl, and continue mixing until the mixture is well combined.

  Finally, wrap the dough tightly in plastic wrap and place it in the refrigerator for 30 minutes.

  

  

  

  
• 2

  Shape the tart base

  Dust the dough with a layer of dry flour, then use a rolling pin to roll it out to a thickness of about 4mm.Next, use a round mold with a radius of 8cm to cut out the tart dough.

  Then, place the dough piece onto a tart mold measuring 7.5x5x2cm, press it down firmly, and trim off the excess edges.

  Finally, use a fork to prick the bottom of the tart and place it in the refrigerator until the filling is ready.

  

  
• 3

  Brewing jasmine tea

  Add 3 tablespoons of jasmine tea into a glass, pour in 200ml of hot water, and steep the tea for 10 minutes.

  After 10 minutes, strain the tea through a sieve to get the liquid, then add 80g of sugar. Heat in the microwave for 60 seconds, stirring well until the sugar dissolves to finish.

  Tip: Steep the tea for the correct amount of time; otherwise, it will become bitter.

  

  
• 4

  Whisking eggs

  Beat 2 eggs, then add 1 teaspoon of vanilla extract, 90g of unsweetened condensed milk, the brewed jasmine tea, and continue to whisk until well combined.

  Next, strain the mixture through a sieve twice to remove any lumps.

  

  
• 5

  Baking the tart

  Preheat the oven to 180 degrees Celsius for 15 minutes.

  Pour the egg mixture into the tart mold, then bake for 20 minutes at 175 degrees Celsius. After 20 minutes, reduce the oven temperature to 160 degrees Celsius and continue baking for another 15 minutes.

  

  
• 6

  Whisk the Lychee Egg Mixture

  Put 25g of sugar, 2.5 teaspoons of cornstarch, 1 egg yolk, and 80ml of soaked lychee water into a bowl and stir well to combine.

  Place a pot on the stove, add the lychee egg mixture, and stir continuously over low heat until thickened, then turn off the heat.

  Next, transfer the lychee mixture to a bowl or plate, cover tightly with plastic wrap, and refrigerate for 30 minutes.

  

  

  

  
• 7

  Making Lychee Ice Cream

  First, put 20ml of cold water and 1 teaspoon of gelatin powder into a bowl, then heat the mixture in the microwave for 10 – 15 seconds until it melts.

  Next, add 180ml of heavy cream, the lychee egg mixture, and 1/2 teaspoon of vanilla extract into a mixing bowl. Use a mixer on low speed to combine.

  Then, gradually add the gelatin mixture into the lychee cream mixture, continuing to mix with the machine until the cream is soft and fluffy, creating a smooth texture. When you lift the whisk, it should form stiff peaks that bend slightly, which indicates it’s done.

  

  
• 8

  Finishing

  Put the lychee cream into a piping bag, then pipe the cream onto the tart, adding fresh lychee and mint leaves for decoration to complete.

  

  
• 9

  Final Product

  The lychee jasmine tart has a crunchy, buttery crust, fragrant with the distinctive taste of tea, blended with a soft and creamy lychee layer, rich and lightly sweet with the flavor of fresh lychee.