Chocolate Avocado Tart
A sweet tart made with avocado fruit, digestive biscuit and, cocoa powder
- 250 g Digestive Biscuit
- 75 g Butter Melted
- 2 Medium Avocado
- 150 ml Milk
- 2 Tbsp Agave Syrup
- 1 Tbsp Vanilla Essence
- 5 Tbsp Unsweetened Cocoa Powder
Pulse biscuits in a food processor, add melted butter and pulse until gritty.
Pour into tartlet pans, level with a shot glass and place in the fridge for 30 minutes to set.
Slice avocado into two and scoop into a blender.
Add milk agave syrup, vanilla essence, unsweetened cocoa powder and blend into a smooth velvety mixture.
Pour into the biscuit crust and set in the fridge for another 30 minutes.
Take out of the fridge, top with mint and sprinkle with white chocolate.
Chocolate avocado tart ready to serve.