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Litchi Lime Tarts

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Well, my fresh Litchis weren't going to make it to the party so I juiced them and made a curd with equal parts lime juice, which I used to fill bite size tart shells. They were a big hit. As you might expect the lime flavor dominated but the Litchis were discernable, lightening the sharpness of the lime and adding a sort of floral complexity. Highly recommended if you want something different for an Asian fusion dessert.

My other "hit" dessert from the night that I came up with myself was Vietnamese Iced Coffee Gelee, cubed and served in those white Chinese soup spoons. Silly, yes- but cool, smooth, and delicious.

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