It’s a couple of month in the past after I purchased a mini tartlet pan, however I’ve been too busy to make use of it till right this moment.
Truly, the most important motive why I didn’t make any recipe which utilizing that mini tartlet pan is as a result of I used to be too afraid that I’ll finish with catastrophe. I can think about if I’ll scrapping the crust off, breaking it, cursing and considering how on earth do I repair that.
Till I found a implausible strategy to keep away from that occurs by utilizing these little white circle muffin parchment cup issues! Though the muffin parchment paper cups usually are not the form of the tart pans, once you press it on the pan, the paper will take the type of the pan
So this completely solved an enormous downside of mine, I could make TARTS once more!
Anyway, I’m so blissful I lastly made use of the leftover berries I used to be utilizing for a smoothie earlier this week. They at all times make such fairly desserts. And in addition the avocado this time turned out further thick, which was actually nice. I feel it has to do with that this avocado was not overripe, I are likely to typically go away it within the fridge for too lengthy.
Uncooked Vegan Berry Tarts with Chocolate Mousse
- ½ cup oat flour
- ¼ cup walnuts
- 2 tablespoons almonds
- 2 dried figs
- 1 tablespoon unsweetened almond milk
- 1 tablespoon walnut oil (or different most well-liked oil)
- 1 teaspoon pure vanilla extract
- 1 avocado
- 2 tablespoons pure maple syrup
- 1 tablespoon further virgin coconut oil
- 1 tablespoon lucuma
- 1 tablespoon cacao energy
- 1 tablespoon darkish cocoa powder (eg Hershey’s Particular Darkish)
- 1 teaspoon pure vanilla extract
- A small handful frozen raspberries and blueberries
- Make sure that you’ve frozen a small handful of raspberries and blueberries. The raspberries won’t break correctly in the event that they aren’t frozen, so this step is vital.
- Add all of the components for the crust into the blender. Mix on full pace till the combination is crumbly and considerably sticky. Chances are you’ll have to open the blender, spoon it round a bit and mix once more.
- Spoon the combination right into a bowl and set it apart for now, then clear out the blender.
- Take away the pores and skin and pit from the avocado and add it to the blender, then add the remainder of the filling components in. Mix on full pace once more till every part is totally clean and nicely blended. Once more, use a spoon to combine it after some time, then put it again to be blended on excessive pace once more.
- Go away the avocado chocolate mousse within the blender for now.
- Put together Three mini tartlet pans and three muffin parchment paper (imagine me, one can find the parchment paper helpful, because it helps get the crust OUT of the pans simply).
- Put the muffin parchment paper on the tartlet pans.
- Spoon ⅓ of the filling onto the muffin parchment paper sitting on the tartlet pan and press it round to type a crust. Then, add a few spoonfuls of avocado mousse within the center and use a spoon to even out the highest.
- Lastly, get a frozen raspberry or two and break it into small items and unfold it on high of the tart. Add a blueberry as nicely.
- Repeat for the opposite two tarts and eat any remaining avocado mousse filling.
- put it within the freezer for about 20-30 minutes, then rigorously take the tarts with the parchment paper out of the tartlet pan, and peel the parchment paper off. (In the event you didn’t use it, it’s possible you’ll find yourself furiously scraping the crust off the pan, with little or no success, leading to damaged tarts.)