Raw Lychee & Lemon Tarts

Raw Lychee and Lemon Tarts
Raw Lychee and Lemon Tarts

The lychee has fast become one of my favourite fruits. They’re so sweet and juicy! Their texture is similar to a grape and they mix really well with sour flavours like lemon and lime. In Australia, they’re only in season from November to March so now’s the perfect time to indulge.

If you’ve never bought lychees before, you can find them in most supermarkets while in season – their skins are usually pink or red. They’re a good source of vitamin C and contain a range of antioxidants, so not a bad option for an after dinner or post-workout treat!

You can keep them in a container in the fridge for up to a week, or at room temperature for a couple of days. They don’t continue to ripen after they’re picked, so they’re ready to eat when you buy them! To eat, you can just peel off the skin with your fingers and eat the juicy white flesh off the seed.

Just to let you know, this is a sponsored post. However, what I write is always my own opinion and I only recommend things that I have personally used and would recommend to my family and friends. You can read my policy on sponsored posts here.

Raw Lychee and Lemon Tarts
Raw Lychee and Lemon Tarts

Raw Lychee & Lemon Tarts

Makes 8 mini tarts


For the tart shells:

  • 1/2 cup raw brazil nuts
  • 1/2 cup oats
  • 1/4 cup unsweetened desiccated coconut
  • 1 x 20ml tablespoon extra virgin coconut oil
  • 1 x 20ml tablespoon rice malt syrup

For the filling:

  • 14 Australian Lychees, peeled with pips removed
  • Zest and juice of 1 lemon
  • 1 cup raw cashew nuts


  1. To make the tart shells, blend the tart shell ingredients together in a food processor until smooth. Divide the mixture into 8 balls, then press each ball into a silicone mini-muffin tray (or a normal mini-muffin tray lined with paper cases) to form the shells. Set aside in the fridge or freezer to firm up.
  2. To make the filling, blend 10 of the lychees with the lemon zest and juice and the cashew nuts in a food processor until smooth.
  3. Once the tart shells are firm, pop them out of the silicone tray (or remove them from the paper cases) and place on a serving plate. Spoon the filling into the shells. Halve the remaining 4 lychees and top each tart with one of the halves. Grate over some more lemon zest to serve if desired.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

You might also like my Raw Berry Tarts.


Please enter your comment!
Please enter your name here