Lucuma Chocolate Tarts

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Hi friends. I completely forgot about posting this recipe. I think I baked these tarts about 3 months ago but never posted it here!

Lucuma is the most popular fruit in Peru. I know you might have never heard of it, so I want to introduce you to this new flavor. This fruit is being more and more popular because it is now considered a super food due to its health benefits. You can eat it raw, make smoothies, desserts, etc etc. If you don’t live in Peru, it will be veryyy hard to find it fresh but I was very lucky to find it frozen at my local Hispanic grocery store, Goya brand is selling amazing south american fruit.

Lucuma’s flavor is a bit hard to describe, it reminds me of pumpkin and sometimes it makes me think of a mixture between a mango and apricot, I know it’s kinda crazy … that’s why you have to try it!

I’m going to show you how to make lucuma tarts. Chocolate crust, filled with lucuma filling topped with chocolate ganache.

I almost forgot… you can use lucuma as a natural sweetener too. How great is that!!

Let’s start baking!

Yield about 6 mini tarts (5 inch pans)


For the crust

200 grams chocolate cookies/crackers. You can use any brand you want. You can use Oreos (without the filling) or chocolate animal crackers.

5-6 tablespoons unsalted butter, melted

1 tablespoon white granulated sugar

For the filling

1 can sweetened condensed milk by La Lechera

2 egg yolks

1/2 cup plus 2 tablespoons lucuma pulp (I bought it frozen so you have to bring it to room temperature first). Also, taste it, if you think you need more/less of the pulp, you can adjust it. I found this amount the right for me.

For the chocolate ganache drizzle

12 ounces chocolate (you can use chocolate chips, chunks or other baking chocolate you have by hand)

1 cup heavy whipped cream


For the crust

1.-Preheat oven to 350°F.

2.-Make the crust by mixing cookie crumbs, melted butter and granulated sugar.

3.- Fill each tart pan with the cookie mixture pressing well down and on the sides. Bake for 10-15 min. Let it cool.

For the filling

1.- Whisk together condensed milk, lucuma pulp and yolks.

2.-Once the crust is done, let it cool for 10 min and then  pour the filling evenly over the crust. Bake an additional 15-20 minutes, until the edges start to brown and the top looks solid.

3.- Let them cool to room temperature and then make the ganache.

For the chocolate ganache

1.- Heat heavy cream to boiling. Pour over chocolate and let sit for 2 minutes without stirring. Whisk until the mixture becomes dark and thick. Let it cool and then proceed to pour the ganache into a squeeze bottle. Drizzle your tarts.

2.- Refrigerate your tarts for a couple of hours or overnight and then serve.


Here is a fresh lucuma picture.

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