This creamy chocolate avocado tart is made with light chocolate avocado 3-ingredient mousse. And it's piped into a cookie crust that takes only minutes to make!
Prepare pans by rubbing butter on the bottom and sides of two 10-inch tart pans, and dust with flour. A 14-inch rectangular tart pan would also work.
Make date paste. You'll need ½ cup of paste but that's too little to blend, so make 1 cup of paste by blending up 12 dates with ⅔ cup of water. To prepare the dates for blending, set them in just boiled water for 3 minutes prior to pitting and blending.
Make The Crust
Use a blender or food processor to combine the crust ingredients. Stop as soon as the mixture is crumbly. If it's too dry, add more milk; too wet, add more flour. Aim for texture in my images.
2 cups almond flour, 1 ¾ cup oat flour or more almond flour, 2 tablespoon dairy free milk, ⅔ cup butter, 2 tablespoon maple syrup, ½ teaspoon vanilla
Press the crust into the coated pans, pushing up the sides. Poke the bottoms with a fork so the crust doesn't bubble up as it bakes.
Bake the crust for 18 minutes.
When it's ready, remove from oven and sit the pan on a wire rack to cool to room temperature - about 30 minutes. You can refrigerate the pan if you want to speed the cooling process up.Do not remove the tart from the pan yet or it will break. If the bottom has bubbled up at all, gentle press flat while it is still warm with the bottom of silver measuring cup or other flat bottle.
After the crust cools, remove the shells from their pans, set on parchment-lined cookie sheets or serving trays. Refrigerate the shells while you make the filling.
Make The Chocolate Filling
Peel and core the avocados.
3 medium avocados
Melt the chocolate chips in a pyrex measuring cup in the microwave at 1 minute. Stir and microwave again for 10 seconds if unmelted chips remain.
2 cups chocolate chips
Stir in the date paste, vanilla extract and salt until combined.
½ cup date paste, 1 teaspoon vanilla extract, pinch salt
Add the avocados, and put mixture in a blender. Process until creamy. Taste-test here. Depending on the brand of chips you use, you may need to sweeten it more at this point. To sweeten, add a tablespoon of date paste at at time, process and taste again until you are happy with the flavor.
3 medium avocados
Remove & Fill Tart Crust
When the chocolate filling is ready, it is time to fill the tart.
If you haven't yet, remove the tart crust by pressing upward on the center (removable) panel, and gently transfer it to a cookie sheet.
Add filling to a piping bag with tip. I used a large open star tip.
Pipe the chocolate mixture into the baked yet cooled crust. Refrigerate for at least 2 hours, or until firm.
Serve chilled.
Store
The tart can be frozen fully-assembled for about 3 weeks as long as it is wrapped in an air-tight way. Or refrigerate it uncovered for 3 days.
Video
Notes
Tips to remove from tart pan successfully:1. Rub the inside of the tart pan with butter, using your finger to be sure the flutes get greased.2. Then, add to the pan a few tablespoons of flour - it can be the same flour you baked with. Tip the pan to and fro to get that dusting everywhere!3. Finally tip it over the sink - but don't let the removable bottom fall off! - and give it a tap to release any loose clumps of flour. Add your crust ant bake.4. Be sure to remove the crust before you fill it. It's harder to remove it with the filling in it.