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