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Special equipment: 1 (8.5-inch) tart pan
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Sift flour into a large bowl.
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Add the cold cubes of butter and rub into the flour.
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Add the powdered sugar, ground almonds and beaten egg.
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*Knead the dough with the heel of your hand, gather into a ball.
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Flatten the dough, cover with plastic wrap and let rest in the bottom of the refrigerator.
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**
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Preheat the oven to 350 degrees F.
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Butter the tart ring, place onto a parchment paper lined baking sheet.
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Take dough out of the plastic film, cut into 2 pieces and reserve 1 piece for another use.
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Roll the dough out as thin a possible, it should be 1 1/4-inches (3 cm) larger than the tart ring.
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Roll the dough around the rolling pin and slide it into the tart ring, press the dough into the base of the tart ring and up against the sides.
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Roll the rolling pin over the edges of the tart ring, pressing down firmly to remove any excess dough.
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Dock the sweet pastry dough base with a fork.
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Refrigerate for 20 minutes.
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Cream the softened butter with the sugar using a whisk.
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Add the ground almonds and mix well.
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Add the egg and whisk to combine.
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Transfer to a pastry bag and reserve in the refrigerator.
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It is advisable to line the tart ring with parchment paper and dried beans (pie weights), partially blind bake in the preheated oven for 15 minutes.
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Remove parchment paper and dried beans.
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Pipe a layer of almond cream onto the base of the partially blind baked tart shell.
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Reduce the temperature of the oven to 325 degrees F, return the tart to bake for 10 minutes, the almond cream should be just set.
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Unmold the tart and leave to cool.
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Do not turn oven off.
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Sesame seed nougatine: Bring to boil the glucose, sugar and cream.
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Pour onto a parchment paper lined baking sheet, sprinkle with sesame seeds and bake in a preheated 325 degree F oven for 10 to 20 minutes or until golden brown.
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Leave to cool on the baking sheet, break into shards.
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Heat the raspberry puree in a small saucepan.
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Combine the potato starch and sugar and add to the saucepan.
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Whisk and bring to a boil.
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***Remove from the heat, add the softened gelatin leaves and stir to combine.
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Transfer to a pastry bag; do not allow to set, (once cold, the gelatin will set rapidly).
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Pipe a layer of creamy raspberry over the cool almond cream to fill the tart.
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Drain the lychees on paper towels.
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Arrange lychees and raspberries on the raspberry cream and decorate with shards of sesame seed nougatine.
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Cook's Notes: *Fraiser: French technique for mixing pastry ingredients evenly without over working the dough.
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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.
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** Sweet pastry dough freezes well.
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*** 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.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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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.
