🍰 Chocolate Avocado Tartlets with Berries

Name: Chocolate Avocado Tartlets with Berries
Total time: 30 min
Yield: 4 servings
Ingredients: 145 g spelt flour Type 1050 (+ 10 g for working); 1 pinch salt; 50 g coconut blossom sugar; 70 g cold butter + 1 tbsp (15 g) for the molds; 1 egg; 80 g dark chocolate (min. 70 % cocoa content); 1 ripe avocado; 15 g cocoa powder (2 tbsp); 100 g blackberries; 100 g blackcurrants; 4 sprigs mint; Fleur de sel; Legumes for blind baking

367 kcal · 30 min · 4 servings

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Ingredients

145 g spelt flour Type 1050 (+ 10 g for working)
1 pinch salt
50 g coconut blossom sugar
70 g cold butter + 1 tbsp (15 g) for the molds
1 egg
80 g dark chocolate (min. 70 % cocoa content)
1 ripe avocado
15 g cocoa powder (2 tbsp)
100 g blackberries
100 g blackcurrants
4 sprigs mint
Fleur de sel
Legumes for blind baking

Instructions

1. Combine 145 grams of flour, a pinch of salt, 30 grams of coconut blossom sugar, 70 grams of butter, and one egg in a bowl. Quickly knead the ingredients into a smooth shortcrust dough. Shape the dough into a ball. Wrap it in foil and place it in the refrigerator for 1 hour.
2. Grease the tartlet pans with the remaining butter. Dust with a little flour and shake out the excess. Roll out the dough on a floured surface. Line the pans with the dough and slightly pull up the edges. Prick the base several times with a fork. Place baking paper on the base and fill it with legumes (blind baking weights). Bake the bases in the preheated oven at 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3) for 15 to 20 minutes until golden brown.
3. Remove the pans from the oven. Carefully lift out the baking paper and the legumes. Let the tartlet bases cool for 15 minutes. Carefully release them from the pans.
4. Finely chop the chocolate. Melt it carefully in a hot water bath. Cut the avocado in half, remove the pit, and scoop out the flesh. Puree the flesh finely. Mix the avocado puree with the melted chocolate, the remaining sugar, and cocoa powder. Stir until a smooth, homogeneous cream forms.
5. Fill the cooled tartlet bases with the chocolate cream. Place them in the refrigerator for 2 hours. Wash the berries and pat them dry. Pick the currants off the stems or leave them on, depending on preference. Wash the mint, shake it dry, and pick off the leaves. Fill half of the tartlets halfway with the berries and garnish with mint leaves. Sprinkle the other half with Fleur de Sel (fine salt).

Nutrition per serving

kcal: 367
Protein: 7 g · Fett/Fat: 22 g · Carbs: 35 g