Lychee Tart

Lychee Tart
Gluten, Soy Free
(Lychees can be found, canned, in most grocery stores in the Asian Foods section-they have similar flavor to strawberry)

filling:
2 1/2 cups lychee puree
2 ts unflavored gelatin
2 tb cold water
3/4 cup granulated sugar
2 cups organic milk (dairy, soy or whatever your dietary needs are)

crust:
1 stick butter
1 cup ground hazelnuts (or almonds)
1 cup white rice flour
2 tb sugar
pinch salt
1 large organic egg

Combine all ingredients for crust in food processor, combine until you get small pea-sized lumps. Press into tart pan, and bake for 30 minute. Cool and set it aside.

Puree Lychees and mix with half the milk (in a blender)
Dissolve gelatin in water, stir for 5 minutes. Scrape into small saucepan. Add sugar and remaining milk and cook on low heat until sugar granules dissolve. Cool completely and add lychee puree.
Then pour lychee milk mixture into tart pan, and refrigerate for at least 4 hours, until firm and cooled completely.

Makes one 9" tart.