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    Home » All Desserts » Pies and Tarts

    Published: Oct 31, 2019 · Modified: May 25, 2023 by Anthea

    Avocado Chocolate Tart

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    4.84 from 6 votes

    Creamy avocado tart with a buttery chocolate shortcrust pastry and a rich avocado chocolate mousse filling. This tart is vegan, refined sugar-free and can easily be made gluten-free!

    Avocado tart on plate with very glossy surface and raspberries on top.

    Why you'll love this recipe

    FLAVOR/TEXTURE: A rich, smooth and silky chocolate avocado mousse complemented by a crunchy pastry.

    WHOLESOME AND INDULGENT: The avocado mousse uses healthier ingredients and you can choose between a buttery pastry or healthier alternatives.

    Ingredients you'll need

    Flat-lay of ingredients for avocado tart.

    Notes about the ingredients

    Flour, butter and coconut sugar for the shortcrust pastry. If you need a gluten-free crust or don't want to use butter, I've included other options at the bottom of this post and in the recipe card.

    Avocado. I recommend using a very ripe avocado as it will blend easier. If you don't like avocado, check out my chocolate tofu tart.

    Semi-sweetened dark chocolate helps set the avocado chocolate mousse filling.

    Unsweetened cocoa powder for a richer chocolate flavor.

    Maple syrup to sweeten the avocado chocolate mousse. Alternatively, you can use another liquid sweetener, more coconut sugar or another granulated sweetener.

    Coconut cream balances the richness of the avocado mousse and minimizes any possible avocado flavor. The coconut flavor is not noticeable but you can use dairy-free milk if you prefer (quantities are listed in the notes of the recipe card).

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Making the chocolate shortcrust pastry

    The tart base is easy to make, even if you've never made pastry before!

    Simply add all the ingredients to a food processor and blend until it's JUST combined. Add a dash of water if the pastry isn't sticking together or a little flour if the pastry is a little sticky.

    If you don't have a food processor, you can mix all the ingredients in a bowl with a spoon. Just make sure there are no chunks of butter!

    Two image collage showing how to prepare the pastry in a food processor.

    To transfer the pastry to your tart pan, you can either:

    1. Roll out the pastry on a floured surface then transfer it to your tart pan OR
    2. Dump the mixture directly into your tart part and press it against the bottom and sides.

    Once you've done this, prick the bottom with a fork then bake it for 10-15 minutes.

    Two image collage of placing pastry in tart pan and after it's been baked.

    Making the avocado chocolate mousse

    The avocado tart filling combines a classic avocado chocolate mousse (avocado, cocoa powder and maple syrup) and chocolate ganache (chocolate and coconut cream). This makes a balanced tart filling that is not too bitter and not too heavy.

    First, melt the chocolate and coconut cream in a small saucepan. Then combine the mixture with all the other ingredients in your food processor (or use a blender).

    The consistency of your final mixture will depend on the temperature of your ingredients and whether you're making this on a hot or cold day. If you're making this on a cold Winter day, your mixture may separate - don't worry, just warm up a small portion of the filling then mix it again.

    Pour your avocado mousse filling into your tart pan then put your tart in the fridge to set!

    Two image collage of food processor, with avocado mousse ingredients and final mixture.

    Decorating this avocado tart

    This tart is wonderful by itself with no decorations!

    However, for a touch of color and to balance the richness of the chocolate avocado mousse, I decorated mine with fresh berries and pistachios. You can also decorate your tart with:

    • A light dusting of cocoa powder
    • Shredded coconut
    • Shaved chocolate
    • Whipped cream for example coconut cream
    • Chocolate chips
    Close up of avocado tart and decorations.

    Customizing this avocado tart

    Can I make a different base?

    Yes! Some options are:
    - No-bake nut and date crust from my tofu chocolate tart.
    - Chocolate cookie crust made from chocolate cookies and butter from my peanut butter pie. I prefer baking the crust to make it more stable but if you don't mind serving the tart straight from the fridge/freezer, you don't need to bake it.
    - Plain buttery shortcrust pastry from my vegan peach tart.

    Can I make an avocado lime filling?

    I haven't tried it but I recommend replacing the dark chocolate with vegan white chocolate and adding lime juice and lime zest, to taste. Omit the cocoa powder and make sure you use a light-colored sweetener so your tart is a beautiful green color!

    Alternatively, check out my vegan grasshopper pie which uses avocado.

    Can I use the avocado mousse filling for other desserts?

    Yes! Alternatively, check out my other vegan desserts that use avocado:
    - pistachio lemon avocado cake
    - beetroot brownies with avocado chocolate frosting
    - no bake brownies
    - grasshopper pie

    Close up of slice of avocado tart on plate. The tart has a smooth soft texture.

    More vegan chocolate desserts

    • Vegan Chocolate Mousse Tart
    • Flourless Vegan Chocolate Cake (oil free)
    • Vegan Beetroot Brownies with Chocolate Avocado Frosting
    • Vegan Peanut Butter Pie with Jam

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    Print Recipe
    4.84 from 6 votes

    Avocado Chocolate Tart

    Creamy avocado tart with a buttery chocolate shortcrust pastry and a rich avocado chocolate mousse filling. This tart is vegan, refined sugar-free and can easily be made gluten-free!
    Prep Time15 mins
    Cook Time20 mins
    Setting Time4 hrs
    Total Time4 hrs 35 mins
    Cuisine: American, Vegan
    Servings: 12 serves
    Author: Anthea

    Ingredients

    Chocolate shortcrust pastry

    • 1 ¼ cup (155g) all-purpose plain flour, plus extra for dusting (note 1 for gluten-free)
    • ½ cup (115g) vegan block butter, or scoopable coconut oil (not liquid)
    • ¼ cup (40g) coconut sugar, or granulated sweetener of choice
    • ¼ cup (25g) cocoa powder
    • Pinch of salt, if using unsalted butter or coconut oil

    Chocolate avocado mousse filling

    • ~350g avocado flesh, (around 2 large avocados)
    • 250g semi-sweet vegan dark chocolate, roughly chopped
    • ¾ cup (180g) thick scoopable canned coconut cream, (note 2)
    • ½ - ¾ cup (170 - 225g) maple syrup, or sweetener of choice (start with less and add more to taste)
    • ⅓ cup (35g) cocoa or raw cacao powder, or to taste
    • 1 teaspoon vanilla extract, optional
    • Pinch of salt

    Decorations (optional)

    • ~1 cup (120g) fresh raspberries, strawberries or as desired

    Instructions

    To make the base:

    • Preheat your oven to 180°C (350°F).
    • Add all the pastry ingredients to a food processor. Mix until combined and there are no more chunks of butter. Add 1-3 tablespoons of chilled water and mix until the dough is soft and pliable but not sticky.
    • On a lightly floured surface, use a rolling pin to roll out your pastry into a large circle about ¼ inch (5mm) thick. Transfer the pastry to a 9-inch (20cm) tart pan. Alternatively, you can dump the pastry directly into your tart pan.
    • Press the pastry against the bottom and sides of the tart pan to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry.
    • Prick the bottom of the tart shell with a fork. Bake the crust for 10-15 minutes or until dry to the touch. If the tart puffs up or collapses in areas, use a spoon to press it back, while the tart is hot.in

    To make the filling:

    • Melt the chocolate and coconut cream in a small saucepan or a double boiler.
    • Add all the filling ingredients to your food processor. Blend until the mixture is as smooth as possible. Taste test the avocado mousse and add more sweetener or cocoa powder if desired. Note that the mousse will firm up when you chill the tart.
    • Pour the mousse into your cooled tart base. Place the tart in an airtight container in the fridge for 4 hours or until the filling is set.

    Decorate and storage:

    • Decorate the tart as desired. Serve immediately.
    • Store leftovers in an airtight container at room temperature for a few hours or in the fridge for up to 3 days. You can also freeze the tart without any decorations for up to 1 month.

    Notes

    1. To make the pastry gluten-free, you can either use a high-quality 1:1 gluten-free flour blend OR use ¾ cup (75g) almond flour and ½ cup (80g) gluten-free all-purpose flour which has xantham gum. You may need to add more flour or water to get the right consistency. The gluten-free pastry is more delicate and should be pressed directly into your tart pan.
    2. Alternatively, you can use ⅓ cup (85g) of your milk of choice. I like using soy milk or almond milk.

    Nutrition

    Serving: 1 slice | Calories: 378kcal | Carbohydrates: 43g | Protein: 5g | Fat: 25g | Sodium: 75mg | Potassium: 326mg | Fiber: 6g | Sugar: 24g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 3mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post was originally published in October 2019 and updated in 2022 with step-by-step images and tips.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Saja says

      June 19, 2021 at 3:55 pm

      5 stars
      I made this and it was SO GOOD!

      Reply
    2. Adrienne Aiple-Nigli says

      November 03, 2019 at 8:30 pm

      5 stars
      I have made this chocolate tart 3 or 4 times now for various events and EVERY SINGLE TIME I receive comments about how darn delicious it is. My vegan-hating Brother even loved it, so that must be saying something!!!!! Thank you Anthea for sharing this recipe, its a life saver xxx

      Reply
      • Anthea says

        November 04, 2019 at 3:06 pm

        Oooh this is THE BEST news I've had all week! And even better than your vegan-hating brother loved it (I hear you loud and clear on that one haha). Thanks so much for leaving such a lovely review and I hope you have a lovely day xoxo

        Reply
    3. Lisa says

      November 03, 2019 at 1:48 am

      5 stars
      Looks beautiful! Love the cookie crust!

      Reply
      • Anthea says

        November 03, 2019 at 8:04 am

        Aw, thanks so much Lisa!!

        Reply
    4. Sara says

      June 29, 2019 at 6:09 pm

      5 stars
      I made this for an event with my partner's family and just as I put it to set in the fridge, we had to leave the house early... leaving this magnificent tart in the fridge until we returned. We tasted it at 2AM and and had more for breakfast this morning... His family will have to wait for the next event, there won't be any left by the end of the weekend.

      I have no regrets.

      Incredibly quick and easy and absolutely one of the most decadent and smooth tastes of all time. Just a fantastic recipe.

      Reply
      • Anthea says

        July 05, 2019 at 7:00 pm

        Oh that's the BEST news ever!!! I'm so glad that you enjoyed it a lot (and so much that you ate it before your event). Thanks for taking the time to leave such a positive review too. Take care xo

        Reply

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