Chocolate tart with avocado

Ingredients for 1 servings:

• 7 rusks, vegan
• 6 tsp nougat (nut)
• 1 avocado(s)
• 1 ½ tbsp cocoa powder
• 2 tbsp sugar
• 1 pinch of vanilla powder
• 1 pinch of cinnamon powder
• 1 pinch of salt
• 1 tsp oil (coconut oil)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

no-bake, vegan

This amount is for two quarter-sized tart pans. For a large classic tart, double the instructions. Place the rusks in a freezer bag and crush with a rolling pin until they resemble coarse breadcrumbs. Heat the nougat in a water bath and knead it into the rusk crumbs. Line a tart pan with cling film and fill it with this mixture, pressing firmly into the bottom and sides. For the filling, scrape the avocado from its skin and cut it into pieces. Add the remaining ingredients and blend until smooth. Check the sugar and cinnamon levels to your liking and then divide the mixture between the tart pans. When smoothing, always work from the center outwards, otherwise the crust will crumble. Chill the tarts so the nougat sets and gives the filling a firm hold.