Little Avocado Chocolate Ganache Tarts with Olive Oil Pastry + Coconut Cream
Serves: makes 8 if you re-roll the pastry scraps (or 6 with leftover chocolate ganache)
Notes: I stayed simple with mine, but orange zest, various types of booze, almond extract, orange blossom water or ginger would all make nice additions to the avocado-based filling.
- 3/4 cup + 2 tbsp/100g whole spelt flour
- 1/2 cup/55g light spelt flour
- 1/4 tsp fine sea salt
- 1 tsp granulated sweetener (coconut/maple sugar, evaporated cane)
- 2 tbsp extra virgin olive oil
- 1/4 cup + 2 tbsp water
- 1 tsp lemon juice (or white wine/white balsamic vinegar in a pinch)
Chocolate Ganache Ingredients:
- 1 medium-large sized ripe avocado, peeled + pitted
- 1 cup semi sweet chocolate chips, melted
- 1-2 tbsp maple syrup (depending on how sweet you want this)
- 2 tsp vanilla extract
- faintest pinch of ground cinnamon (mostly to boost the flavour of the chocolate)
- tiny pinch of sea salt
Coconut Whip Ingredients:
- 1 can of full fat coconut milk (Thai Kitchen’s Organic + Whole Foods 365 brand are my faves), refrigerated for 24+ hours
- 1-2 tbsp maple syrup
- 1/2 tsp vanilla extract
Preheat the oven to 375 degrees F. Grease 6-8 muffin cups with olive oil, spray oil etc and set aside.
Make the pastry: Combine the flours, salt and sweetener in a large bowl. Add the extra virgin olive oil and stir into the dry ingredients until uniform little clumps appear throughout the mix. Add the water and lemon juice. Stir until the pastry starts to come together.
Dump it out onto a floured surface and bring the pastry together with your hands. It should feel lightly moist (not too tacky), elastic and giving. Shape it into a disc, wrap with plastic wrap and store in the fridge to rest for at least an hour. After it’s rested, remove the dough from the fridge and flour a working surface and rolling pin.
Roll the dough out to 1/4-1/3 inch-ish thickness. Using a 3 1/2 – 4 inch circular cutter, punch out circles of dough. I punched out 4 on the first go, pieced together the remaining pieces jigsaw puzzle-style and re-punched more circles and it all worked out. Gently fit them into the greased muffin cups, crimping/creasing them if you need to. Prick the bottoms of the crusts with a fork. Place some little squares of parchment paper on top and weigh them down with dry beans or pie weights.
Bake the crusts like this for about 10 minutes or until you notice little brown edges on the tops. Remove the papers and weights and bake for another 5 minutes, or until crusts are fully golden brown. Allow the crusts to cool before filling.
Make the ganache: In the bowl of a food processor, combine the avocado, melted chocolate, maple syrup, vanilla and salt. Pulse the mix a few times to get it going. Then flip it to high until the mix is completely incorporated, thick and creamy.
Set aside until ready to use. It will harden considerably if you store it in the fridge, so keeping it covered on the countertop is fine.
Make the coconut whip: Open the can of coconut milk and extract the solid mass of coconut cream from the top of the can (and only the solid mass). The leftover milky water is a nice addition to a smoothie. Put the solid coconut cream into a medium bowl. Add the maple syrup and vanilla. Beat everything together with a hand mixer on high for a minute or so, or until you’ve achieved an airy whipped-cream-ish result. Store this in the fridge until you’re ready to use it.
Assemble the tarts: Fill the shells with chocolate ganache, top with dollops of coconut whip and garnish with chopped almonds, cocoa powder dustings etc.