Makes about 18-20 mini tarts. This recipe can also be adapted to make one large tart.
Ingredients:
For the tart crust:
1/2 cup buckwheat
1/2 cup ground almonds
2 tbsp melted coconut oil
2 tsp maple syrup
A pinch of sea salt
For the filling:
1 ripe avocado
3/4 cup coconut yoghurt
3 tbsp maple syrup
Juice of 1 lime, or half a lemon
To decorate:
Passionfruit syrup or pulp
Fresh mint leaves
Method:
To prepare the tart crust, combine all crust ingredients except for the coconut oil in a food processor, and pulse until the mixture resembles dense crumbs. Add the coconut oil, and pulse until it starts to come together.
Spoon about 1 heaped tsp of the tart mixture into each mini muffin tin (I find silicon works best, as it makes life much easier when you need to remove the tarts from the tins. Silicon also doesn’t require greasing). Press the mixture in and up the sides to create a tart shape. Pop in the fridge while you prepare the filling.
Add the avocado, coconut yoghurt, maple and lime in a blender, and blend until smooth. Fill each tart with the avocado mousse, and then decorate with passionfruit syrup and mint leaves.
Store in the fridge until ready to enjoy.
These delicious tarts created by the wonderful Eleanor Cripps were a very special addition to a lovely event with our good friends Academy Agency where we talked all things avo Skincare, avo leaf Tea and the nutritional value of the humble Avocado.
