Vegan & Gluten Free Chocolate & Avocado Mousse Tart

Ingredients

  • 10 RB Baked 80mm Vegan & Gluten Free Shortbread Shells (BVGFS80)

Chocolate & Avocado Mousse

  • 200g avocado
  • 28g maple syrup
  • 108g vegan & gluten free dark couverture chocolate
  • 93g almond milk
  • 2g vanilla
  • 54g sugar
  • 5g agar-agar

Sponge

  • 150g gluten free flour
  • 110g brown sugar
  • 7g corn starch
  • 4g baking powder
  • 2g bicarb
  • 82g vegan margarine
  • 154g soy milk
  • 2g vanilla
  • 5g apple cider vinegar

Macadamia Praline

  • 100g sugar
  • 100g macadamia nuts

Method

To make the Chocolate & Avocado Mousse:

  1. Peel and deseed avocado, chop, then puree with the maple syrup.
  2. In a large bowl, slowly melt the dark couverture chocolate.
  3. Add the pureed avocado to the melted chocolate and stir until smooth. Set aside.
  4. In a saucepan, add almond milk, vanilla, sugar, and agar-agar, and mix until well blended. Bring to the boil for 2 mins, stirring occasionally, then set aside to cool.
  5. Once cool, pour the agar-agar syrup into the chocolate & avocado mix, gently stir through.
  6. Pour into molds and place in freezer to set.

To make the Sponge:

  1. Preheat your oven to 140°C.
  2. Remove the Baked Vegan & Gluten Free Shortbread Shells from plastic insert and place the shells on a baking tray. If stored frozen, allow the shells to thaw to room temperature.
  3. Sieve the dry ingredients (gluten free flour, brown sugar, corn starch, baking powder, and bicarb) twice into a large bowl.
  4. In a heat-proof jug, melt margarine then add soy milk and vanilla, and stir to combine. Pour into the bowl of dry ingredients and mix well.
  5. Finally, add apple cider vinegar and stir through.
  6. Pour the batter into the Baked Vegan & Gluten Free Shortbread Shells – fill to ¾ full.
  7. Bake at 140°C for 12-15 mins, then set aside to cool.

To make the Macadamia Praline:

  1. Spread macadamia nuts on a lined tray and roast at 150°C until golden in colour.
  2. Heat sugar in a saucepan until golden dark in colour.
  3. Add the warm roasted macadamia nuts to the caramel sauce and stir through.
  4. Pour macadamia & caramel mix onto a lined tray and allow to set.
  5. Once the praline is set and has cooled, process in a blender until it forms a smooth paste.

To Finish:

  1. Spread the praline over the sponge in the Baked Vegan & Gluten Free Shortbread Shells.
  2. Remove chocolate & avocado mousse from freezer and unmold on top of the praline - allow to defrost.
  3. Garnish and serve.

 

*Please note the above oven temperatures and baking times are a guide only.

View our full range of RB Baked Vegan & Gluten Free Sweet & Savoury Shells