Chocolate Mousse Tart - Part 1
|Unsweetened dried coconut||1 Cup (16 tbs) (FOR TART CRUST)|
|Raw walnuts||1 Cup (16 tbs) (FOR TART CRUST)|
|Salt||1 Teaspoon (FOR TART CRUST)|
|Pitted medjool dates||1 Cup (16 tbs)|
|Agave nectar||1 Cup (16 tbs) (or maple syrup (FOR CHOCOLATE MOUSSE))|
|Vanilla extract||1 Teaspoon (FOR CHOCOLATE MOUSSE) (Optional)|
|Mashed avocado||3 Cup (48 tbs) (1 1/2 medium (FOR CHOCOLATE MOUSSE))|
|Raw cocoa powder||1 Cup (16 tbs) (or carob powder (FOR CHOCOLATE MOUSSE))|
|Water||1 Cup (16 tbs) (FOR CHOCOLATE MOUSSE)|
1. Pit the dates by pulling them into half and removing the seeds.
2. Remove the stone from the avocado. Scoop the flesh into a bowl and mash it.
3. Keep aside 6 pitted dates for the tart crust and soak the rest in water.
4. FOR TART CRUST: In a food processor; take coconut, walnuts and salt. Process it till fine flour consistency.
5. Add the 6 pitted dates and continue processing till the mixture begins to stick. Keep aside.
6. FOR TART CRUST: Take a tart pan; scoop the crust into it.
7. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3⁄4-inch lip of crumbs along the sides.
8. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides.
9. Then press the crust against the pan’s sides with both hands, shaping it so that the edges are flush with the rim. Place the crust in the freezer for 15 minutes or till the chocolate mousse is ready.
10. FOR CHOCOLATE MOUSSE: Place the dates, maple syrup, and optional vanilla in a food processor and process until smooth.
11. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
12. Add the water and process briefly.
13. FOR THE TART: Pour the chocolate mousse into the centre of the tart crust and spread it evenly with a spoon or spatula.
14. Decorate with fresh raspberries.
15. Chill if desired or serve it immediately.
16. Take a serving plate and cut a slice of the tart onto the plate. Serve chill.
The shortbread crust can be stored in a sealed container. Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. (The crust doesn’t need to be thawed before using.)
Chocolate Mousse can be stored for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.