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Creamed tartlets with citrus lychees

  • 4-6, depending on the size of the tartlet tin
Creamed tartlets with citrus lychees


  • 2 sheets ready-rolled shortcrust pastry
  • 1 tablespoon unsalted butter
  • 1 teaspoon grated orange rind
  • 565 tin lychees
  • angostura bitters
  • 600 ml container vanilla custard
  • orange rind for decoration


  1. Use the pastry to line the base of 4-6 tartlet tins. Bake blind at 200ºC for about 12-15 minutes until cooked. Remove the baking blind material and return the tarts to the oven for 2-3 more minutes to dry out.
  2. Heat the unsalted butter in a frying pan and add the orange rind and cook for about 1 minute until the pan smells wonderfully fragrant.
  3. Add the drained lychees and warm through. Add a good dash of angostura bitters and toss well. (Use orange juice if you do not have bitters).
  4. Heat the custard in the microwave or in a saucepan until warm and pour into the prepared tartlets.
  5. Arrange a few lychees on top and garnish with a sliver of orange rind.

Cooks Tips

- Make your own thick custard if you have time. - For a more formal dessert, fold ¼ cup of whipped cream into the custard. - Yoghurt can be used instead of the custard.

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