Chocolate Tart
An avocado and cacao mousse is a wonderful treat, but put it inside a nut tart case and you’ve got yourself a stunning dessert.
Ingredients
- Base:
- 300g raw nuts - we used (you can use any mixture of the below or only 1 of these)
- 100g pecan nuts
- 100g hazelnuts
- 100g almonds
- 2 tablespoons of desiccated coconut
- 1 tablespoon of cocoa powder
- 1 teaspoon ground cinnamon
- 2 tablespoons of grapefruit juice
- 250g mixed dried fruit - we used (you can use a different ratio or just apricots or just dates)
- 100g dried apricots
- 80g dried cranberries
- 70g dates
- Filling:
- 2 tablespoons of grapefruit juice
- Flesh of 3 avocados
- 150g cocoa powder
- 1 teaspoon of vanilla extract
- 100g maple syrup
- 115g coconut oil
- Purée:
- 1 large mango
- Small pinch of chilli powder
Method
Base:
Blitz all the nuts in a kitchen mixer and blitz until the mixture resembles breadcrumbs.
Add the rest of the ingredients and blitz until the mixture starts sticking together.
Press the mixture into a medium tart case (or 4 small ones)
Filling:
Melt the oil in a pan on low heat.
Blend all the ingredients until smooth and pour into the cases and chill in the fridge over night.
Purée:
Blend the flesh from the mango with the chilli.
To serve:
Decorate the plate with the mango purée and passionfruit, topped with the tart.
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