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!

Course Dessert

Cuisine American, Vegan

Prep Time 15

Cook Time 20

Setting Time 4

Total Time 4 35

Servings serves

Calories 378

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). Grease a 9-inch (23 cm) loose-bottom tart pan.
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 1/4 inch (5mm) thick. Transfer the pastry to your prepared 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.

Video

Notes

To make the pastry gluten-free, you can either use a high-quality 1:1 gluten-free flour blend OR use 3/4 cup (95g) gluten-free all-purpose flour which has xantham gum and 1/2 cup (50g) almond flour. 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.
You can replace the whole amount of coconut cream with 1/3 cup (85g) pourable dairy-free cream or your milk of choice (I like soy milk or almond milk).

Nutrition