Peruvian Lucuma Mousse Tarts with Quinoa Crust (Gluten-Free) – A Delectable Cinematic Dessert Experience!
Discover a delectable and easy-to-make Peruvian Lucuma Mousse Tart with a gluten-free quinoa crust, perfect for your next dinner party or special occasion. This cinematic dessert offers mouthwatering flavors and stunning presentation, making it the ideal choice for a memorable experience.
Allergens
Gluten-free, Dairy-free, Nut-based
Ingredients
- 1 1/2 cups cooked quinoa
- 3/4 cup almond flour
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- For the Lucuma Mousse:
- 1 1/2 cups coconut milk
- 1/4 cup lucuma powder
- 1/4 cup honey or agave nectar
- 1 tbsp lime juice
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Combine cooked quinoa, almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt in a food processor. Process until well combined and forms a dough.
- Press the mixture into the bottom of 6 tart pans or a shallow baking dish. Chill while preparing the mousse.
- For the Lucuma Mousse: Blend coconut milk, lucuma powder, honey or agave nectar, lime juice, and vanilla extract in a blender until smooth and creamy.
- Pour the Lucuma Mousse over the chilled crusts, smoothing the top for an elegant presentation.
- Chill tarts for 2 hours or until set.
Chef’s Insight
To enhance the cinematic experience, serve tarts on a simple white plate to let the colors shine.
Notes
Ensure your quinoa is cooked before using it in this recipe.