In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla seeds.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
In a small bowl, soften the butter with a small whisk or with a fork, then add sugar and mix to combine.
Add all other ingredients and mix to combine until well incorporated.
Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 2mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
Heat fan oven to 320 F - 160°C.
Bake the tart shell for 16 minutes and let cool a few minutes.
Pour the almond filling in a pastry bag, fill the shell and smooth the top.
Halve raspberries, and place over the almond filling.
Bake for 12 minutes.
Let completely cool.
Pat dry lychees and cut in half.
Scatter evenly on cold almond filling.
In a small bowl, combine sugar with pectin.
Heat raspberries puree until 145F - 60°C and add sugar/pectin mixture and stir to combine.
Bring the mixture to boil and cook for 2 minutes, stirring constantly.
Mix with a hand blender and when the mixture reaches 165F - 75°C, pour over lychees layer.
Refrigerate to set (or freeze).
Soak gelatin sheets in cold water for 20 minutes.
In a mixing bowl, mix egg yolks with sugar.
Bring heavy cream to a boil and pour over yolks and sugar mixture.
Stir to combine, then, cook over a medium heat until the mixture reaches 180F - 82°C.
Add wringed gelatin sheets and stir to melt.
Soften the mascarpone cheese with a wisk and add arome rose.
Add a small amount of custard to loosen.
Add the remaining custard and mix to combine with a whisk.
Pour the mixture into a 6 inches silicone mould (or a pastry ring).
Chill, then freeze.
Soak gelatin sheets in cold water and set aside.
In a small saucepan, bring heavy cream, glucose syrup, inverted sugar syrup and salt to a boil.
Meanwhile, cook water and sugar until 258F - 125°C.
Gradually, pour the boiling syrup on heavy cream mixture and mix to combine.
When the temperature gets to 160F - 70°C add wringed gelatin sheets and food coloring.
With a hand blender, mix until well combined
Refrigerate for 12 hours.
Heat the glaze in the microwave and use at 90-95F - 32/35°C.
Lay the tart on a serving plate and brush the surface with some drops of pink glaze or neutral glaze (to paste).
Remove the mascarpone custard from the mould, place on a rack and glaze.
Then, place the mascarpone custard on the tart (over the raspberries confit).
Garnish with fresh raspberries and red rose petals.
Refrigerate for 4/6 hours to bring the mascarpone custard to the right temperature.
If you have frozen all the tart, refrigerate for about 8 hours.