Ingredients
1 sheet | Sweet pastry sheet |
6 | Lychees, cut in half (Main) |
¼ cup | Desiccated coconut, plus 1 1/2 Tbsp extra |
1 tsp | Lemon zest, finely grated |
½ cup | Caster sugar |
2 | Eggs |
¾ cup | Cream |
¼ cup | Milk |
Directions
- Preheat oven to 180C. Grease and line a tartlet tin with pastry.
- Put half a lychee in each case. Combine the coconut and zest, then mix in the sugar. Whisk the eggs with the cream and milk and add to the coconut.
- Pour some of the mix over each lychee then sprinkle over a little extra coconut. Bake for approximately 15 minutes or until set and golden. Serve warm.