The Avocado Chocolate Mousse tart is a simple make-ahead tart. It delivers lush, chocolately flavour with a hint of avocado, with all the benefits of the fibre and vitamins!
I always forget how stunning a tart can be, even when made with simple ingredients. Tarts present a lovely visual with about 1/3 of the work a cake requires. Even a naked cake requires more assembly than this avocado chocolate mousse tart.
Avocado gives a luscious creaminess and body to this tart. Chocolate chips add, well, chocolate, but also help solidify the whole pie so when you cut a slice it keeps its shape. A nice swoop with a spatula and dollop of coconut whipped cream, this is a chocolate lover’s dream.
Avocado Chocolate Mousse Tart
Take advantage of avocado’s lusciously rich creaminess with chocolate to make this creamy and decadent avocado chocolate mousse tart!
Servings: 8
Ingredients
For the crust:
- 1/2 cup vegan butter (like Earth Balance or Vegan Becel)
- 1/4 tsp salt
- 1 1/4 cups flour
- 1/4 cup white granulated sugar
- 1/4 cup dutch-processed cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp soy milk or other milk alternative
For the filling:
- 2 tbsp coconut oil
- 1 cup semi-sweet chocolate chips (dairy-free)
- 2 large avocados pitted and peeled
- 1/3 cup maple syrup
- 1 tsp vanilla extract
To Garnish:
- 2-3 avocado slices OR coconut whipped cream OR toasted coconut flakes OR fresh raspberries
Instructions
- Preheat oven to 350ºF (175ºC).
- In a food processor, blitz butter, salt, flour, sugar, cocoa powder, vanilla extract and soy milk until uniform and a dough forms. Press into a well-greased 8-inch tart pan and use a fork to pierce the shell all along the bottom and edges to prevent the crust from bubbling up. Feel free to use pie weights if you have them, but it’s not necessary.
- Bake for 10-12 minutes until the bottom looks baked (it’ll be slightly bubbled, and just slightly more browned than the rest of the tart shell). Remove from oven and let cool completely on a wire rack.
- Meanwhile, melt chocolate and coconut oil in a heat-safe bowl over a pot of simmering water (or simply a double boiler). Set aside.
- To prepare the filling, use a food processor or a blender to mix avocado, maple syrup melted chocolate, avocados, and vanilla extract until uniform and whipped in texture. Fill cooled tart shell and let set in the fridge for at least 2 hours. To serve, garnish with toasted coconut flakes, fresh avocado slices, coconut whipped cream or fresh raspberries and enjoy!
- To store, cover with plastic wrap in the fridge and eat within a week.
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Katie @ Produce On Parade says
I am totally with you. Pies and tarts are the way to go. Also, they are the easiest, I mean seriously. I made a tart/pie the other day and it was a press-in crust (2 minutes in the processor) and then the filling was like 2 minutes on the stove. BAM! Of course, the chilling takes the longest part. LONG LIVE TARTS! Avocado…dang…that is genius, girl. I’ve made avocado pudding but never a pie! You are the best. Also, I think you should check out Derek on Netflix with Ricky Gervais. I think you’ll love it.
Lisa Le says
Yaaaas pies and tarts forever!! Chilling is the longest part but you know what? Cakes need to cool after being baked too. But then you gotta trim them and then crumb coat them, then ice them for realsies. I will check out Derek for sure, Ricky Gervais is hilarious =)
Cenk says
I must try that filling – the texture is amazing. It looks so creamy. It is hard to find a good avocado in Turkey, but this will be worth it :)
Lisa Le says
I’m fangirling hardcore that you visited my blog. It is a wonderfully creamy and luscious filling =) I hope you find your way towards a good avocado sometime soon ^_^
Marlene says
I must try that recipe – looks amazing.
Marlene
Tal says
Made this for Christmas for my sister who is the only vegan in the family. It was so delicious! The whole family loved it – will definitely make it again.
Lisa Le says
Yay! So glad. Thanks for letting me and other readers know =)