Pipe a layer of creamy raspberry
over the cool almond cream to fill the tart. Drain
the lychees on paper towels. Arrange lychees
and raspberries on the raspberry cream and decorate with shards of sesame seed nougatine.
Cook's Notes: *Fraiser: French technique for mixing pastry ingredients evenly without over working the dough. The fleshy part (heel) of the palm of the hand is used to smear the dough across the work surface to blend
the ingredients into a smooth dough, without overworking and developing the gluten
in the dough.
** Sweet pastry dough freezes well.
*** To soften the gelatin leaves; cover with cold water and leave to soak a few minutes until limp and soft, gently squeeze out excess water with your hands, add to hot liquid to dissolve (or melt
in a bain-marie over low heat) depending on recipe instructions.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.