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Choc mousse tart with berries and port glaze
Choc mousse tart with berries and port glaze
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Satisfy cravings guilt-free with creamy, dairy-free mousse.
Ingredients:
  • 5 sheets filo pastry
  • 2 large ripe bananas, peeled, chopped
  • 1 ripe avocado, peeled, chopped
  • 50.00 ml raw cacao powder, sifted
  • 16.80 gm coconut oil
  • 60ml (1/4 cup) dark agave nectar
  • 20.00 ml port
  • 300g fresh raspberries
Instructions:
  • - Preheat the oven to 180C/160C fan forced. Grease a 2cm-deep, 21cm fluted tart tin with olive oil. Layer filo sheets alternately horizontally and vertically in the pan, spraying each sheet with oil. Trim the pastry 1cm above the pan. Bake for 6-8 minutes until golden and crisp. Cool completely before serving.
  • Combine the banana, avocado, cacao powder, coconut oil, and 2 tablespoons of agave nectar in a food processor and blend until smooth.
  • In a small saucepan, combine the port and the rest of the agave nectar over medium heat. Boil until syrupy, then simmer on low for 3-4 minutes. Transfer the mixture to a bowl and let it cool completely.
  • Place the filo case on a platter and gently press the back of a spoon to lightly crush and flatten it. Fill with chocolate mousse mixture, smooth the surface, top with raspberries, and drizzle with port glaze.

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