Not only is this tart delicious, it's also healthier than the average chocolate tart. It has a smooth and creamy filling, which is complemented by the nuttiness of the crust.
The avocados and Greek yoghurt give the filling its creamy texture, while the banana adds a sweetness, without having to use refined sugar.
The cacao powder makes it quite bitter, so if that's not your thing substitute it with cocoa powder and/or the olive oil with honey. You could also add some honey to the filling.
I made this in a 26cm tart shell, but it can also be made in a 22cm shell; it will just have a much thicker crust.
Preparation Time: 20-30 minutes (plus overnight)
Makes: 1 tart
1/3 cup cacao powder
1 tbsp Greek yoghurt
1 tbsp vanilla essence
Pinch rock salt
1 cup walnuts
1 cup almond meal
1/4 cup cacao powder
1/4 cup olive oil
1 heaped tsp honey
1 tsp vanilla essence
Pinch rock salt
Chop up the avocado and banana and place in a blender. Add the other filling ingredients and blend until smooth allowing the avocado to get fully whipped up into the mixture. This may take a bit of time, especially if you have a dodgy blender like me.
Spoon the mixture into a separate bowl and put to on side.
There's no need to clean the blender as it can be used straightaway for the crust mixture.
Place the walnuts in the blender and pulse.
Add the remaining crust ingredients and blend until combined.
Spoon the crust mixture into the tart shell and, using the back of a spoon, spread it out and up the sides.
Spoon in the filling mixture and smooth out with the back of a spoon.