Sweet litchi mousse tart: No added sugar with all of the flaovur

Everybody knows the light and rich delicacy that is chocolate mouse, but we sometimes forget that fruit mousses are also delicious. However, they’re often too sweet and not vegan and vegetarian friendly. With this sweet litchi mousse tart, you have various options to choose from when making this low-sugar treat for your friends and family. Litchi, a sweet and wonderfully overlooked fruit gives your mousse dessert natural sweetness, so you don’t have to add much sugar either.

Sweet litchi mousse tart suggestions

Oat flour is often expensive but if you have a food processor, pulse the oats yourself until it forms a four consistency. The only non-vegan ingredient in the recipe is gelatin but you can substitute it with agar agar, pectin, carageenan or vegan gel to hold it all together. The toasted nuts topping adds some crunch and the edible flowers make it look beautiful. This is a light summery treat that you can enjoy for dessert or with tea.

ALSO READ: Lemon yoghurt mousse recipe: Guilt-free dessert for all

If you’re looking for a vegan-friendly and sugar-free dessert that’s perfect for summer too, try this sweet litchi mousse tart recipe.

Last updated on 3 January 2023

Sweet litchi mousse tart recipe

5 from 3 votes

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 2 almond flour

• 1 cup 1 rolled oats

• 90 g 90 melted butter

• 1 tin 1 coconut cream

• 1 tin 1 coconut milk

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

• 2-4 sticks 2-4 artificial sugar

• 3 tsp 3 vanilla essence

• 5 tsp 5 gelatine powder

• 1 cup 1 toasted coconut

• ddible flowers for garnish

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

Method

• For the 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

  • 

• Grind the oats into flour (or use oat 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
• For the 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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