Avocado Chocolate Pudding Tart with Chocolate Shortbread Crust
Ingredients
Crust
- 1 1/2 cup gluten free flour @bobsredmill
- 1/2 cup raw cane sugar
- 2 tbsp cocoa powder
- 110 gram cold coconut spread
- 1/4 tsp pink Himalayan salt
- 1 tsp pure vanilla extract
Filling
- 2 avocados
- 2 1/2 cup hazelnut milk
- 1/4 cup raw cane sugar
- 1 tbsp cornstarch
- 1 tsp agar agar powder
- 1/2 tsp instant coffee powder (optional)
- 6 tbsp cocoa powder
- Pinch of salt
Preparation
Add all ingredients in a food processor, pulse to combined, until you get a wet sand texture. (Do not over mix)
Once ready, press mixture firmly to the tart pan, then chill in the fridge for 15 minutes before baking.
Pierce the bottom of the tart with a fork. Bake at 175 degrees Celsius oven for 15-20 minutes. Let it cool while you prepare the filling.
Heat hazelnut milk in a small saucepan over low heat, add in sugar, agar agar powder and cornstarch. Make sure to stir the mixture constantly.
Let mixture simmer for about 7-8 minutes or until agar agar and sugar has completely dissolved and the mixture has become slightly thickened.
Meantime, place avocados in a blender, blend until smooth.
Once the milk mixture is ready, slowly pour it into the blender with avocado purée, alternate with cocoa powder (do it in 2-3 batches), blend well.
Then add in coffee powder and salt to mix well.
Pour pudding mixture over cooled tart shell. Chill in the fridge for couple of hours before serving. Enjoy with fresh fruits!
