Green Tea, Lychee & Raspberry Tart

I’ve been a lazy food blogger lately and I blame it in equal measures on the beautiful weather and on Trader’s Joe frozen tamales which are so delicious that I thought I could get away with spending less time in the kitchen and more time in the park. Now that a wave of rainy weather is upon us I’m going back to my food blogger responsibility which is to feed my hungry readers who, I’m afraid, may be already all dead of starvation by now. Let’s hope this green tea tart will help revive them.

This is an improved version of a recipe I posted a little bit over two years ago. I think there’s a great affinity between green tea, lychees, raspberries and mint and I’m having a slice of this tart “as we speak” to further “research” my theory and to try to describe how these ingredients play so well together but I can’t even explain it. Maybe I just need another slice.

It’s rich and exotic with the thin crisp cookie crust and the creamy green tea filling but it’s the garnish of lychees, raspberries and mint that makes it really pop. Refreshing is the word that comes to mind. Yes, refreshing just like the bubbles in a glass of chilled Lambrusco at the end of a hot summer afternoon. That’s what this tart is like.

  • Green Tea, Lychee & Raspberry Tart

  • Serves 8
    • For the crust:
    • 1 cup confectioners’ sugar
    • 1 3/4 cups all-purpose flour
    • Pinch of salt
    • 8 tablespoons unsalted butter, softened
    • 1 large egg
    • For the green tea filling:
    • 1 1/2 cup heavy cream
    • 5 tablespoons sugar
    • 2 ounces cream cheese
    • 2 tablespoons matcha green tea powder (or to taste)
    • 1 cup creme fraiche
    • 1 teaspoon powdered gelatin
    • For the topping:
    • 8 ounces lychee (canned or fresh)
    • 1 pint raspberries
    • fresh mint leaves
    • For the tart crust:
    • Sift together the confectioners’ sugar, flour and salt into a bowl.
    • Place the butter into a food processor and process until smooth.
    • Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix.
    • Wrap the dough in plastic wrap and refrigerate at least for an hour.
    • When ready, line a greased 9 inch tart ring with half the dough and chill for 30 minutes. It’s important to keep the tart crust very thin. Keep the rest for another use.
    • Preheat oven to 375’F. Line the dough with aluminum foil and fill with pie weights, dry rice or beans.
    • Bake for 15 minutes then remove the aluminum + weights and return the tart to the oven for 15 minutes more.
    • Let the tart shell cool on a rack.
    • For the green tea filling:
    • In a small bowl, place 1/2 cup heavy cream and sprinkle the gelatin over it to soften.
    • In a small saucepan over medium-low heat, bring 1/2 cup heavy cream, the cream cheese, sugar and green tea powder to a simmer. Whisk until smooth.
    • Combine the warm green tea mixture with the gelatin mixture and whisk until smooth. Let it cool. Blend if the green tea hasn’t totally dissolved into the cream.
    • In a medium bowl, whip the creme fraiche and the remaining 1/2 cup heavy cream to soft peaks.
    • Fold the whipped cream mixture into the cooled green tea cream.
    • Pour filling into the tart shell and place in the refrigerator for at least 2 hours.
    • For the lychee, raspberry and mint topping:
    • When ready to serve, arrange the lychees, raspberries and mint over the top of the tart.
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  • All That’s Left Are The Crumbs

    The colors in your tart are stunning.  It sounds delicious.

  • Shirley@kokken69

    Interesting flavor pairing. I still cannot imagine how the flavors come together so I guess I will have to give this a try to understand! That is one very thin crust for tart casing! I hope I will be able to work with it… Thanks for sharing this!

  • mayssam

    les couleurs sont vraiment trop belles!! and hallelujah for the rain if it’s making you come out of your blogging hiatus! I was starting to go into serious withdrawal! :)

  • Anonymous

     I like the styling here, so  pizza-like, but instead of mozzarella, tomatoes and  basil – lychees, raspberries and mint! Genius!
    Thanks for the green tea filling recipe ! I’m so going to try it!

  • Our Eyes Eat First

     just beautiful! those are some amazing colors and flavors!

  • meghan mcGarry

     This tart sounds delicious and it looks absolutely beautiful! The colors are amazing!

  • Chang Pick Yin

    You cracked me up with the ‘die of starvation’ line chef… hahahahhh! Great colors here but I can’t imagine the flavor. The only way to fix this is to try it.


     WOW….this is a beautiful tart! 

  • Embla

     Holy wow, that’s absolutely gorgeous. I like the idea of mint in their too, yum.

  • Jessica Zi

     You did such a great job on this tart. I can stare at the beautiful dessert all day long! I love your pairing of green tea and lychee, and I’m so happy that lychee season is back in full force!

  • Mika

     This looks absolutely delicious…I have to try the combination of flavors you told about..lychee-raspberry-mint-green tea…At first I thought that green was pistachio puree…

  • Jun

    All my favorite ingredients combine together! 

  • pigpigscorner

    Oh my, this looks so inviting! Interesting flavour combo and LOVE the colours!

  • Swee San

     The colours looks absolutely gorgeous!! on to the to-do list

  • projectfoodlab : italy

    absolutely beautiful.

  • Sidiqa

     Absolutely wonderful- it must taste divine! I have to try this :) You’ve given me other green tea filling ideas too! 

  • Katherine

    This is just stunning! 

  • Yuri

     Oh my, this looks amazing! 

  • junia @ mis pensamientos

    love the colors – this tart looks so fresh and sweet. wow!

  • Greg

    Chef Pandita always points me in the best directions! This is just stunning!

  • Le Petit Lapin Vt

    Oh my, what a beautiful tart!  I love green tea, raspberries and lychee, but never would have thought to combine the flavors in a tart.  I grow my own raspberries and cannot wait to give this a try as soon as raspberry season arrives!

  • Jeannie

    I love the look and flavors combinations! So gorgeous!

  • Patrick

    Looks ridiculously good! thats two desserts in a row! becoming a pastry chef haha 

  • Anonymous

     Is the green tea filling really as thin as it looks?

  • Windy G

     this looks amazing. i can’t wait to try a gluten-free version.

  • elle marie

     The colors look amazing!!! too.. on being a lazy food blogger.. I don’T get my camera back until JUNE… “ugh”

  • Em

    Blogging is a hard work. I’ve slowed down my posting lately. Not because of being lazy, but creating good quality work just takes time… The combination of green tea, lychee and raspberry sounds lovely!

  • Kristen

    What a beautiful tart! I saw this on tastespotting today and you’ve gained one more follower 😉

  • Thom from Nam&Thom

     Nice pics ! It’s a pitty i don’t like the green tea flavor…

  • Colloquial Cook

    Je n’y comprends rien, moi, à ces histoires de crèmes américaines. Chez mon fromager chéri, il y a de la crème crue. Point. Ah, fleurette, éventuellement, mais bon ça sort du même tonneau. Alors je fais comment moi, hein? 
    Sont compliqués ces Américains, c’est pas permis. tsk tsk tsk.

  • Frank A Fariello Jr

     Well, I think we all get a little lazy from time to time. I’ve been in that mode lately, too! Love the green tea filling. It looks wild and must taste fantastic with strawberry and lychee. 

  • Jackie

    I’ve made the one he posted a while back with the coconut sable crust and the filling was like a custard.  It was absolutely delicious!   

  • Anonymous

    Yes, it is as thin as it looks. 

  • Anonymous

    Thanks! This is a slightly different version. 

  • Kendra

    Discover news, pics and videos you otherwise wouldn’t have at
    Or submit your blog posting to be part of the big collection. 

  • Joy Zhang

    *dreamy sigh* that is all. 

  • Purabi Naha

    Very colourful tart!! I am already so hungry!!!

  • Anonymous

    Very sexy indeed! :)

  • Su-yin

    I’m about a month late, but MY GOODNESS this looks good. The colours! Amazing. Definitely something I’m gonna try making, I still remember how good your tofu cheesecake recipe was!

  • Laivu

    sorry, i am wondering how much gelatine sheet(gr) can i use ?instead of gelatine powder.
    thank you chef Zan

  • Anonymous

    Makes me hungry in looking at that picture. Hope to see more delicious posts in here. Thanks!

  • Mariko

    Oh man. Beyoootiful. The pictures are so crisp!

  • Maureen

    Those are the freshest, most beautiful raspberries I’ve ever seen.  What an amazing tart! I bow before you.

  • Anonymous

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  • Anonymous

    Generally I do not post on articles, but I would like to say that this blog really forced me to do so! Thanks, really nice blog.
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  • Mollie Hernandez

    Awesome post! Thanks for the insights and clarifications. All the best to you personally.

  • Ana Anastassia

    Thank you so much for sharing this wonderful recipe.

    I cheated and didn’t make my own tart base however i followed the green tea filling to a tee and they are amazzzzziiingggggggly yummyyy.

  • Catherina

    wonderful- it must taste divine! I have to try this :) You’ve given me
    other green tea filling ideas too!

  • Miss Nom

     Dear Zen, I forgot to tell you that I made this tart for my friends 21st birthday last year… but with a twist.
      I was going to make it as is, but with my 70 hour working weeks I didnt have time to find any nice green tea powder..
      So I got to thinking and lo and behold it hit me! I replaced the green tea with saffron and made it sneakily at 1 in the morning when i got home from work while my housemates were sleeping. I replaced the fresh raspberries with vanilla poached strawberries and it worked like a dream. The oven was broken so I made a biscuit cheesecake crust with french butter biscuits..
      Everybody said it was one of the most incredible dessert they had ever had..

      Recipe evolution is a wonderful thing. Thanks for the inspiration.

  • Pilates Maitland

    Green tea, lychee, and raspberry tart is very delicious and tasty food. I am feeling hunger after watching this recipe pictures. 
    I also prepare this tart at home, I also use apple and grapes in this tart, which make it more tasty.