Ingredients

• 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

Method

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.