KEY POINTS:
Serves 4
1 sheet-rolled sweet pastry
6 lychees cut in half
1/4 cup desiccated coconut plus 1 1/2 Tbs extra
1 tsp finely grated lemon zest
1/2 cup caster sugar
2 eggs
3/4 cup cream
1/4 cup milk
1. Preheat oven to 180C. Grease and line a tartlet tin with pastry.
2. 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.
3. 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.