Raspberry Lychee Tart Petit Fours

These raspberry lychee tart petit fours feature creamy lychee rose namelaka on a crisp pâte sucrée base, filled with tangy raspberry-lychee gel and topped with fresh raspberries and a delicate raspberry jelly veil.

I wanted to create a petit four that feels light, floral, and refreshing, while still having enough structure and texture to feel complete in one or two bites. The lychee rose namelaka is smooth and fragrant, with just a little rose water to enhance the floral notes. Namelaka is a silky Japanese-style cream with a texture lighter than crémeux, giving the filling a delicate, melt-in-the-mouth finish. In the center, the raspberry-lychee gel adds brightness and acidity, while the fresh raspberries bring a fresh, juicy texture.

The base is a thin sweet crust, which balances the soft namelaka and jelly veil. I love the contrast between the buttery crunch, the creamy lychee filling, and the sweet-tart raspberry finish. It’s delicate, aromatic, and just sweet enough — exactly the kind of petit four I like to serve in summer.

If you enjoy raspberry and lychee desserts, or you’re looking for an elegant petit four to make at home, I think you’ll love this one. It’s refreshing, floral, creamy, crisp, and beautifully balanced.

For this recipe, I used the Deco Relief D-010 small savarin 4.1cm silicone mould. I used a 4.8cm ring cutter for the pâte sucrée base and a 5.1cm ring cutter for the raspberry jelly veil.

Hope you enjoy!

Lychee namelaka:

120g lychee purée (I used Boiron, but you can also blend drained canned lychees into a smooth puree.)

40g white chocolate (I used Zephyr from Cacao Barry)