Avocado and Dark Chocolate Tart

By ROBandSEAN

Rich, creamy, and gorgeous, this mild-flavored tart is sure to make you an avocado-dessert convert. We love the combination with pistachios, but feel free to try almonds or even macadamia nuts.

Ingredients

• Crust
• 1/2 1/2 1/2 cup unsalted roasted pistachios
• 2 2 2 tablespoons cocoa
• 1-1/2 1-1/2 1-1/2 cups almond flour
• 2 2 2 tablespoons grade A maple syrup
• 2 2 2 tablespoons coconut oil, melted, plus more for brushing the spring pan
• pinch pinch of salt
• 2 2 2 medium soft-ripe avocados
• 8 8 8 oz cream cheese, at room temperature
• 6 6 6 tbsp powdered sugar
• 2 2 2 tsp each lemon juice and vanilla extract
• 4 4 to 64% dark chocolate (60 to 64% cacao), chopped
• 1/2 1/2 1/2 cup heavy whipping cream

Details

Servings 10
Preparation time 75mins
Cooking time 420mins
Adapted from sunset.com

Preparation

Step 1

Preheat oven to 350 degrees, with the oven rack in the center position. Brush a nonstick 9″ spring form pan with melted coconut oil. Set aside.
In a food processor, combine the nuts, almond flour and salt. Pulse until the mixture resembles medium size crumbs, about 30 seconds. Then add the maple syrup and coconut oil. Pulse until the mixture resembles course sand, about 30 seconds.
Dump the nut crust into the spring form pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about 1/2″. Once the crumbs are even, press the crumbs in with firm pressure using a cup measure. You may need to brush the bottom of the cup measure with coconut oil to make sure the crumb mixture doesn’t stick.
Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 12 minutes to cool completely.

Scoop avocados into cleaned food processor. Add cream cheese, powdered sugar, lemon juice, vanilla, and a pinch of salt; whirl until smooth. Spread filling in tart crust, preferably using an offset spatula. Chill while making ganache.


Put chocolate in a small heatproof bowl. Heat cream in a small saucepan until bubbles form at edge of pan. Pour cream over chocolate and let stand 1 minute. Whisk until smooth. Cool ganache until just warm to touch (95°), 5 to 6 minutes.


Pour ganache over avocado filling and gently spread to cover, preferably using a clean offset spatula. Sprinkle with reserved 1 tbsp. pistachios. Chill at least 2 hours.

MAKE AHEAD: Up to 8 hours, chilled and uncut (wrap airtight after 2 hours).