01 PREPARE THE HOMEMADE PASTRY, IF USING Mix together the flour, icing sugar and salt. Add the cold butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg without over-working the pastry. Shape into a disc, wrap in cling film and chill for 30 minutes.
02 LINE THE TART TIN Roll out the pastry to a thickness of 3 to 4 mm, place it in a 22 to 24 cm tart ring or tin, then prick the base with a fork. If using ready-made pastry, proceed directly to this step.
03 BLIND-BAKE THE CRUST Cover with baking paper and baking beads. Bake for about 15 minutes at 180 °C, remove the weights, then continue baking for 5 to 10 minutes until the pastry is a deep golden colour. Leave to cool completely.
04 PREPARE THE VANILLA CREAM Heat the milk with the vanilla. Whisk the egg yolks with the sugar, then stir in the cornflour. Gradually pour in the hot milk, return to the saucepan and cook over a medium heat until thickened. Remove from the heat and stir in the butter.
05 COOL THE CREAM Transfer to a dish, cover with cling film, touching the surface, and leave to cool. Once cool, quickly whisk the cream to restore its smooth texture.
06 PREPARE THE LITCHIS Peel and stone the litchis. Cut them in half lengthways, then place them on kitchen paper for a few minutes.
07 ASSEMBLE AND SHAPE THE ROSETTE Spread or pipe an even layer of vanilla cream onto the shortcrust base. Arrange the lychee halves in concentric circles, slightly overlapping, working from the edge towards the centre.
08 FINISH Add a few very fine strips of lime zest just before serving and keep chilled.
