Yum is the word for these mini tarts! Another simple and versatile dessert, can be eaten as a mousse or as a mini tart. The combination of white chocolate and avocados is perfect and I especially love the raw flavor avocados add to this cream. I like to fill them in digestive cookie tart shells and serve them as mini tarts, as the cookies add a nutty flavor to this cream combination, making them complete. You can also scoop them them in glasses and eat them as mousse. But do not skip adding fresh pomegranate seeds on the top, as they add a yummy crunch and sour freshness to this dessert. Scroll down for the recipe.
Somethings to note:
White chocolate I used is sweet, so no sugar was added. Use the white chocolate of your choice and add sugar accordingly if required.
Cool down the cookie shells in the muffin tins for at-least an hour, if possible in the fridge before filling them with the cream. Cooling them down makes them sturdier as the butter cools and hold the cookie shell together.
Avocado white chocolate filling doesn't take much time to make, so make them just before the tarts are ready to be filled.
Do not store these tarts or mousse longer than two days as the avocados oxidize and adapt a darker color.
Avocado White Chocolate Mini Tarts
Prep time: 25mins Bake time: 15mins Total time: 35 (+ 1hr cooling) Serves: 8
Ingredients:
Digestive Cookie Tart Shells:
450g Digestive cookies
60g Butter
2 Tablespoons Flax seed (optional)
4 Tablespoons Water (optional)
Avocado White Chocolate Cream:
100g White chocolate (sweetened)
200g Avocados or 3 small avocados
115ml Milk
Pomegranates to garnish (optional)
Tools required:
Food processor/blender
Muffin tin
Directions:
Digestive Cookie Tart Shells:
In a food processor (or in a blender) grind the cookies to a fine mill. Add the melted butter and blend to combine (until you see the cookie mill clumps together).
Optional: Soak flaxseeds in water for 5-10mins and add to the cookie mill along with the butter and blend. Helps hold the cookie cups bit better but not necessary.
Divide the cookie crumb equally in each muffin tin and press it the sides firmly and evenly.
Bake for 10-12 mins at 180C (Fan)
Cool for 30mins at room temperature and 30mins in fridge to make them sturdier.
Avocado White Chocolate Cream:
Microwave white chocolate with milk, until completely dissolved. I microwave in bursts of 30secs, mixing every time, takes 2-3mins to completely dissolve the chocolate. Let it cool to room temperature.
Chop and peel the avocados and add to a blender
Pour cooled white chocolate to the blender with avocados and blend to a smooth cream. Add sugar if using unsweetened white chocolate to achieve the right sweetness and if required, add milk to change the consistency of the cream, although do not make it runny.
Assembly:
Gently remove the cookie tarts shells from the muffin tin and dollop the avocado cream in using a spoon. If the tart shells are still crumbly, dollop the avocado cream directly in tart shells without taking them out of the muffin tin.
Cool in the fridge for at-least 4-5hrs.
Add some fresh pomegranate seeds before serving.
I hope you will try out this easy dessert recipe! If you do, please let us know how you like this dessert in the comment section and tag us on instagram @pistachiowithlove. Thank you for reading and watching the recipe.
Enjoy! From Pistachio With Love!
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