Salted Chocolate Avocado Fudge Tarts

Whether you’re looking for a healthier dessert option that doesn’t compromise on flavor or simply want to try something new, these tarts are a clever and delicious take on the traditional chocolate tart. The combination of textures and flavors, with just the right amount of sweetness and saltiness, makes this a standout dessert that will likely impress anyone lucky enough to try it.

Makes 4 x 8cm tarts

Ingredients
300g sweet shortcrust pastry dough
150g GEM avocado flesh (from about 1 avocado), plus extra, sliced, to serve
75g honey, gently heated to liquefy
50g cocoa powder
25g coconut oil, melted
1/2 tsp vanilla extract
1/4 tsp salt
2 tbsp dark chocolate pieces
Pinch of coarse sea salt

Salted Chocolate Avocado Fudge Tarts

Method

Preheat oven to 160°C fan bake. Lightly grease four 8cm loose bottom tart tins.

On a lightly floured surface, roll your pastry portion out to roughly 2mm thick, and cut into discs large enough to fit the base and sides of your tins.

Transfer the pastry discs to your prepared tins and gently press into the corners and sides.

Prick the bases in several spots with a fork. Cover with baking paper, fill with baking beans and blind bake for 7-8 minutes. Remove beans and paper and put back in the oven for 3-4 minutes, until nicely browned and crisp. Allow to cool completely.

To make the filling, place everything in a food processor. Blend until a thick, smooth paste.

When completely cooled, remove the pastry cases from their tins. Divide the chocolate filling between the pastry shells and smooth the top. Refrigerate until ready to serve.

When ready to serve, decorate each tart with the sliced avocado, dark chocolate pieces and sea salt. Serve at room temperature or chilled.

Recipe created for The Avo Tree by Olivia Moore That Green Olive

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