Chocolate, Avocado & Rosemary Tart
Don’t be put off by the avocado in this tart, being a fruit it actually works well used as the creamy component to replace some of the cream. However, it is paramount that the avocado is not underripe (rubbery), bruised, or overripe with the associated rancid flavour. In other words, only use an avocado that is perfectly ripe for this dessert. Also, choose a chocolate you enjoy eating, I used Whitterkers 70% Samoa Cocoa.
Ingredients
Chocolate Avocado Filling
- 150 g quality dark chocolate, broken into pieces
- ¼ cup (60ml) cream or coconut cream (for dairy-free)
- 1 medium avocado, about 150g scooped flesh
- 1 tablespoon maple syrup
- 1 tablespoon cocoa powder
- Pinch of salt
Base
- ¾ cup (120g) pitted dates or raisins, roughly chopped
- 1 cup (100g) small rolled oats*
- ½ cup (50g) desiccated coconut
- 2 tablespoons (30g) butter*
- 1 tablespoon cocoa powder
- 1 teaspoon finely chopped rosemary (optional - works well with the chocolate)
- pinch of salt
Instructions
- Generously grease a 20cm wide loose-bottomed tart tin with oil.
- Make the base. Place the dates (or raisins) into a sieve and slowly pour over 1 cup boiling water to soften. Leave to drain over a bowl.
- In an unoiled frying pan lightly toast the rolled oats or ground almonds and coconut until golden. Spread on a plate to cool then tip into a food processor and blend until finely ground.
- Add the drained dates, butter or coconut oil, cocoa powder, rosemary, and salt. Blend for 1 minute until the mixture holds together when pressed. Tip into the tart dish and press firmly to evenly cover the base and sides. Chill in the fridge.
- Make the chocolate filling. Place the chocolate and cream into a bowl set over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Stir until just melted then remove from the heat and let cool for 10 minutes.
- Wipe out the food processor bowl then add the avocado flesh, maple syrup, cocoa powder, and salt. Blend to combine, then add the melted chocolate and process until smooth. Spoon into the chilled tart case, smoothing the surface.
- Cover and place in the fridge to set for 2 hours. Cut into wedges to serve. The tart can be prepared a day in advance and kept covered in the fridge.
Notes
*To make this tart dairy-free use coconut cream in place of cream, and coconut oil or dairy-free spread instead of butter. For gluten-free, replace the oats with ground almonds.