Category: Dessert
Servings: 8
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time: 3 hours
Total Time: Approximately 3 hours 45 minutes

Introduction

This elegant tropical tart combines a crisp buttery crust, silky coconut cream filling, and generous amounts of fresh lychee. Toasted pistachios add a delicate crunch and a beautiful contrast to the sweet, floral flavor of the fruit. Lychee is the star of this dessert, appearing both in the filling and as a fresh topping.

Ingredients

Tart Crust

– 1½ cups all-purpose flour
– ¼ cup powdered sugar
– ¼ teaspoon salt
– ½ cup cold unsalted butter, cut into small cubes
– 1 large egg yolk
– 2 tablespoons cold water, as needed

Lychee-Coconut Filling

– 1½ cups fresh lychee flesh, peeled and seeded
– 1 can (13.5 ounces) full-fat coconut milk
– ½ cup granulated sugar
– 3 large egg yolks
– 3 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1 tablespoon fresh lime juice
– 2 tablespoons unsalted butter

Topping

– 1 cup fresh lychee flesh, peeled and seeded
– ¼ cup shelled pistachios, roughly chopped
– 2 tablespoons toasted coconut flakes
– 1 teaspoon lime zest
– 2 tablespoons honey, warmed slightly

Instructions

Prepare the Crust

1. Preheat the oven to 350°F.
2. Combine the flour, powdered sugar, and salt in a mixing bowl.
3. Add the cold butter.
4. Work the butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
5. Add the egg yolk.
6. Add cold water one tablespoon at a time until the dough begins to come together.
7. Form the dough into a disk.
8. Wrap it and refrigerate for 20 minutes.
9. Roll the chilled dough into a circle approximately ⅛ inch thick.
10. Transfer it to a 9-inch tart pan.
11. Press the dough gently into the bottom and sides of the pan.
12. Trim any excess dough.
13. Prick the bottom lightly with a fork.
14. Line the crust with parchment paper and fill with pie weights or dried beans.
15. Bake for 12 minutes.
16. Remove the weights and parchment.
17. Bake for another 3–5 minutes until lightly golden.
18. Remove from the oven and allow the crust to cool completely.

Prepare the Lychee-Coconut Filling

19. Place 1½ cups lychee flesh in a blender.
20. Blend until smooth.
21. Strain the purée through a fine-mesh sieve if you prefer a smoother filling.
22. In a medium saucepan, combine the coconut milk, lychee purée, and granulated sugar.
23. Heat over medium-low heat until warm, stirring occasionally. Do not boil.
24. In a separate bowl, whisk the egg yolks and cornstarch until smooth.
25. Slowly pour approximately ½ cup of the warm coconut-lychee mixture into the egg mixture while whisking constantly.
26. Pour the tempered egg mixture back into the saucepan.
27. Cook over medium-low heat, whisking constantly, until the filling thickens.
28. Continue cooking for approximately 2 minutes after it begins to bubble gently.
29. Remove from the heat.
30. Stir in the vanilla extract, lime juice, and butter.
31. Whisk until smooth.
32. Pour the filling into the cooled tart crust.
33. Smooth the surface with a spatula.
34. Cover the surface directly with plastic wrap to prevent a skin from forming.
35. Refrigerate for at least 3 hours, or until completely set.

Finish the Tart

36. Cut the remaining lychee flesh into halves or quarters.
37. Arrange the lychee pieces over the chilled tart.
38. Sprinkle with chopped pistachios and toasted coconut flakes.
39. Add the lime zest.
40. Lightly brush the fruit with warmed honey for a beautiful finish.
41. Slice and serve chilled.

Serving Suggestions

Serve with a little lightly sweetened whipped cream or a scoop of coconut ice cream.

Recipe Tip

Fresh lychee provides the best flavor and texture. If using canned lychee, drain it thoroughly and pat the fruit dry before decorating the tart so excess liquid does not make the filling watery.