Naturally sweet Litchi Mousse Tart with no added sugar

We are all a little over the winter months and we can only eat so much comfort food before our bodies beg for something a little more healthy.

This litchi mousse tart is lovely for when you feel that you need something lighter. Though it is sweet and a dessert it has no added sugars. Its sweetness comes from the natural sugars that the litchi’s are kept in. For me, this is a win because I prefer any dessert that only contains natural sugars.

You will be sure to enjoy this litchi mousse tart as it is full of flavours of litchi combined with the richness of coconut. This tart is a real tropical delight and something worth trying.

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Sugar-Free Litchi Mousse Tart

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Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

45

minutes

Cooking time

4

hours 

Total time

4

hours 

45

minutes

Longing for Summer? Here is a marvellous Litchi Mousse Tart to make you feel a little bit closer to the warmer months of the year.

Ingredients

• 2 cups almond flour

• 1 cup rolled oats

• 90 g Butter Melted

• 1 tin coconut cream

• 1 tin coconut milk

• 1 x 400 ml litchis (keep 5 litchis aside for garnishing

• 2 to 4 sticks of artificial sugar

• 3 teaspoons of vanilla essence

• 5 teaspoons gelatine powder

• 1 cup toasted coconut

• Edible flowers for Garnishing

• Rectangle tart tin, 30m/40 cm. X 10/15 cm long tart tray.

Method

• Crust:
• Prepare a tray with tin foil and spray with cooking spray.
• If you have raw or roasted almonds, grind them in a grinder, until flour, don’t mind’s the rough little pieces

  • 

• Ground the oats in flour and mix with the almond flour in a bowl.
• Add the melted butter and 1 teaspoon vanilla essence, mix through and press in your tray and work out to the sides to form a good thick crust of 8mm.
• Place in the fridge to cool
• Tart Mousse:
• Add 1/2 cup hot water and gelatine in a jug
• Put coconut milk and cream together with the litchis and juice in a blender, blend until smooth and fluffy.
• Add 2 cups of mix to the gelatine and mix well
• Pour the gelatine mix into the blender, add 2 teaspoons vanilla essence and mix well for 5 min.
• Remove your tray from the fridge and pour the mix into the tray, slowly so that it keeps its air bubbles
• Place in the fridge overnight
• Before serving:
• Roast your coconut on a microwave tray until the roast colour of your liking is reached. Roll the 5 litchis in roasted coconut and place on the mousse tart decoration. Place the flowers on top of the tart. Spread some roasted coconut evenly on top.

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