Cho­co­late Avo­cado Mousse Tartlets (gf)

Dish - - SWEET SURPRISE -

This is one of my favourite desserts for din­ner par­ties, and is the per­fect match for fresh sum­mer berries. The tarts have a big, rich cho­co­late flavour. BASE ¾ cup dried dates, soaked in boil­ing wa­ter for 10 min­utes then drained well

¾ cup raw pecans

1 cup ground al­monds (al­mond meal)

1 ta­ble­spoon flaxseeds ½ cup dark co­coa pow­der pinch sea salt 1 tea­spoon vanilla ex­tract MOUSSE 2 ripe av­o­ca­dos ⅓ cup dark co­coa pow­der 5 ta­ble­spoons maple syrup 1 tea­spoon vanilla ex­tract pinch sea salt ¼ cup co­conut milk TO SERVE fresh rasp­ber­ries ed­i­ble flow­ers Pre­heat the oven to 160°C. Gen­er­ously grease 8 holes of a 12-hole stan­dard muf­fin tin. BASE:

Place all the in­gre­di­ents in a food pro­ces­sor and blitz un­til well mixed and rel­a­tively even in con­sis­tency. The mix­ture should stick to­gether when pressed be­tween 2 fin­gers. Blitz with 1 ta­ble­spoon of wa­ter if it isn’t sticky enough.

Use your hands to press into the muf­fin tin and cre­ate tart cases that are even in thick­ness. Take a lit­tle time with this step; it will make a big dif­fer­ence to the end prod­uct. I like to leave the top edges a lit­tle bit un­even and rus­tic but you can cut clean edges with a knife if you pre­fer. Prick the bot­tom of each case twice with a fork.

Bake for 12-15 min­utes un­til lightly browned. Leave for 5-10 min­utes be­fore re­mov­ing from the tin and plac­ing on a rack to cool. It’s im­por­tant to do this step while the tin is still warm as it makes the bases much eas­ier to re­move. MOUSSE:

Scoop all the flesh out of the av­o­ca­dos. Place in a blender with the other mousse in­gre­di­ents. Blitz un­til smooth. Taste and ad­just sweet­ness if ne­c­es­sary. Place in the fridge for 2 hours to chill and let the flavours set­tle.

Fill the tart cases 30 min­utes be­fore serv­ing. Store in the fridge un­til 10 min­utes prior to serv­ing. Gar­nish with rasp­ber­ries and ed­i­ble flow­ers to serve.

The tarts can be stored in the fridge for 2 days in an air­tight con­tainer. MAKES 8 TARTS

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