Raspberry Lychee Sablé Breton Tart

With raspberry lychee compote, lychee cremeux, vanilla whipped ganache, and jelly veil

A bright, floral fruit tart layered with delicate textures. The base is sablé breton—golden and buttery, with a fine, tender crumb that melts as you bite in. In the center is a hidden insert of juicy raspberry-lychee compote and smooth lychee crémeux. It’s wrapped in a spiral of vanilla whipped ganache, piped gently to create a soft frame around the filling.

Fresh raspberries and lychees bring bursts of fruit, while a thin berry jelly veil settles over the top like a petal. Finished with micro mint and tiny elderflowers, it’s light, balanced, and perfect for the late summer.

I used Boiron for the lychee purée, but you can blend about 200g of fresh or canned lychee until smooth, then strain through a fine sieve. You can also swap the raspberry for strawberries if you’d like a softer fruit note.

Hope you enjoy!

Recipe makes about 8 7cm tarts.

Vanilla whipped ganache:

95g white chocolate, melted

13g glucose syrup

60g whipping cream, 35% (1)

half vanilla pod, scraped