Chai Latte Lychee Tart

Prep time:
10 mins
Total time:
25 mins



2 1/2 cup almond flour

10,12 dates (pitted)

2 tablespoon coconut oil (soft not melted)

1 tablespoon chai latte blend

Pinch pink salt

2 tablespoon almond milk or any plant based milk


400 ml coconut cream (1 Can)

1 cup lychee puree

2 teaspoon chai latte blend

2 tablespoon cornstarch

2 teaspoon agar agar

1 tablespoon coconut condensed milk or caster sugar

Chai Latte Lichee Tart

This tart recipe is by far one of my top favorites as lychee is my favorite fruit and it reminds me of my golden childhood in India. Summer time its all about lychees and I remember I could finish bunches of bunches in one go. When I saw these in grocery store I knew I had to create something very special and I added my Chai latte blend to this recipe and Omg I couldn’t be more proud of this creation as I could taste the best depth of flavors in this tart with my favorite blend and fruit. Its a beautiful combination of taste and healthy goodness. You wont know until you make this ! Try and tag me on Instagram #cookwithmon. Cant wait to see your delicious feedback !


Preheat oven to 180C, lightly grease the tart tin base and sides and keep aside until you prepare tart base

In a food processor, combine almond meal, chopped pitted dates, coconut oil, pinch of salt, chai latte blend and blend until everything gets crumbly in texture, then add milk and set processor on pulse mode and blend again to bring the mixture together to form a dough

Transfer dough into the tart tin and press into the sides and base of the tin and press into the sides and base of the tart tin compacting well and gently prick bottom of the dough with a fork

Bake for 7,8 minutes until crust dark in color bake bit more, making sure not more than 10 minutes  chances are chances are crust can get burnt

Once done leave it aside and prepare tart filling, let the tart cool down completely before taking it out or it will most likely crack

Blend lychee in 1/3 cup of coconut cream in a blender and make a runny puree then pass through a sieve to separate brown bits of lychee, I used back of the tablespoon to get the maximum pulp separated from brown bits

In a non-stick pan on a low medium coconut cream, lychee puree, chai latte blend, coconut condensed milk, give a good mix until everything gets dissolved completely, make a cornstarch slurry by adding 3 tablespoon of almond milk in a small bowl, add cornstarch , agar agar mix it well until dissolved completely

Then pour it slowly into the lychee mixture, bring it a simmer, whisking constantly for 5,6 minutes until mixture starts thickening to a smooth custard like consistency

Once thickened switch off heat and allow it to cool it down before you pour into prepare tart

Once its cooled down, pour it into the tart and refrigerate it for at least 4-5 hours or overnight

Sprinkle some chopped almonds and enjoy


  • You can use caster sugar or coconut condensed milk (BinInn or Vetro stocks coconut condensed milk)
  • If you want to keep this recipe budget friendly you can use oat flour instead of almond flour
  •  I love using kitchen aid food processor, for such recipes , I use 13 cup food processor one of the best gadgets to have in my kitchen
  • You can leave brown bits of lychee but it might not come up as smooth as you want your tart to look like
  • I used fresh Lychees in this recipe but have made with tin one too ( Easily available from New World & Count down from preserved fruit section)