- 250 gms flour
- 125 gms caster sugar
- 150 gms butter
- 4 egg yolks
- A pinch of salt
- 450 gms cottage cheese
- 8 lychees
- 1/2 cup water
- 2 tablespoons caster sugar
- 2 egg yolks
- 200 gms fresh cream
- 3 small cardamoms peeled and ground into a fine powder.
- A stir of vanilla bean or a 1/4 tsp of vanilla essence
Sift flour and salt into a bowl.
Make a well in the centre and add the caster sugar, the butter cut into tiny pieces and the egg yolks. Flick flour from side to side over the well containing egg and sugar.
Incorporate the butter into the flour with finger tips and gather the whole together to form a ball as quickly as possible without handling dough too long.
Refrigerate covered for an hour while preparing the filling.
Cook in a preheated oven at 180 C for 7 minutes till lightly brown. Remove and cool.
Blend the cottage cheese into a smooth paste.
If you are using tinned lychees substitute the syrup for the water and cut out the caster sugar.
Now add the lychees and blend till incorporated into the paste.
Add the sugar and egg yolks and whip again till smooth. Stir in the cream and ground cardamom.
Give the batter a quick a stir with a vanilla bean pod (or add a drop of vanilla essence).
Pour into the prepared tart base.
Bake in preheated oven at 150 C for 40 minutes. Remove from oven, let cool, then refrigerate for a couple of hours or more.
Place the brandied lychees on top of the tart along with any juices.