Marie Antoinoisette (Raspberry, Rose and Lychee Tart)

Marie Antoinoisette (Raspberry, Rose and Lychee Tart) | A Dutchie Baking

In high school I had a fantastic history teacher. He was able to tell about important (and less important) historical events with unmatched creativity. One of the stories that has always stuck with me is the one he told us about Marie Antoinette. As Queen of France, Marie Antoinette had her own little village near Versailles, the Petit Trianon. Marie like to pretend she was a farmer or shepherd and the whole village was populated with “villagers” who acted along with her.

French people at the time had poor hygiene which they tried, with varying levels of success, to hide. Even Marie’s lil’ sheep had to smell nice – they wouldn’t want her being offended by their natural scent.. So before Marie came for a visit in her farmer’s outfit (which was made of the finest silks), her sheep had to be washed and perfumed.

I have based this tart on that story. No panic, I have nothing to gloss over, there are no sheep in this tart. The rose cream in this tart only hides a deliciously short crust. I have tried to weave the refined, exquisite nature of Marie Antoinette into the flavors. Marie also had a catty side to her, so for some texture I’ve added caramelized almonds.

 

Marie Antoinoisette (Raspberry, Rose and Lychee Tart) | A Dutchie Baking

 

Marie Antoinoisette Recipe

Ingredients:

Dough

1/2 portion pâte sablée

 

 

White Chocolate Ganache

60 grams white chocolate
2 teaspoons whipping cream

 

Lychee Crème Patissière

James Morton recipe

3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
13 grams unsalted butter
1/2 can (450gr) lychees, drained and chopped finely

 

 

 

Rose-Raspberry Cream

100 grams mascarpone
200 ml whipping cream
3 tablespoons icing sugar
1/2 teaspoon rose water
200 grams frozen raspberries (thawed and drained)

 

 

Caramelized Almonds

50 grams water
100 grams sugar
10 grams unsalted butter
50 grams almond shavings

 

Topping

raspberries

chopped up lychees

 

Instructions:

Tart Shell

  1. Preheat the oven to 180C.
  2. Grease and flour the tart tin. Roll out the dough to a circle large enough to fit the tin. Place in tin, cut away the edges. Freeze for about 30 minutes. Prick the bottom of the shell all over with a fork.
  3. Bake shell blind for 20 minutes, then remove the baking beans and bak for another 6 minutes. Leave to cool in the tin.

Lychee Crème Patissière

  1. Mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
  2. Leave cream to cool for 10 minutes. Then mix in the butter and chopped lychees. Leave to cool completely with cling film over the surface of the cream.

Rose Raspberry Cream

  1. Whisk whipping cream, mascarpone, icing sugar and rose water until you have a stiff consistency.
  2. If you have any large chunks of raspberry, make them smaller with a fork. Spoon raspberries through the cream and set aside in the fridge to stiffen up.

Caramelized Almonds

  1. Heat sugar and water in a sauce pan until the mixture has a golden-brown color.
  2. While you’re doing this, roast the almond shavings in a non-stick pan. Add the butter, stir it around and leave in the pan (the mixture should remain warm). Pour in the caramel and stir it around.
  3. Pour the mixture onto baking parchment and flatten. Once cooled, slice into “cookies”

Assembly

  1. Melt the white chocolate with the whipping cream au bain marie. Use it to cover the inside of the tart.
  2. Fit 2 piping bags with a large round nozzle and fill them with the creme pat and raspberry cream. Use them to spiral the creams into the tart shell + make some rosettes with the raspberry cream.
  3. Add the topping. Enjoy!

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