Chocolate Avocado Mousse Tartlets

The creaminess of avocado combines with the richness of chocolate to make this a unique dessert that's sure to impress! Here's the recipe for Chocolate Avocado Mousse Tartlets courtesy of our friends at KitchenAid.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Servings: 24 Mini Tarts (or 12 cupcake tin sized tarts)
• Special Equipment: KitchenAid 9 Cup Food Processor with Quad Blade Attachment; two 12-cavity mini tart pans (or one 12-cavity cupcake pan)

TART SHELLS

• 1-1/2 cups (180g) flour
• 1/3 cup + 2 tablespoons (80g) tablespoons sugar
• 2 tablespoons (12g) cocoa powder
• 1/4 teaspoon salt
• 2 sticks (16 tablespoons/226g) butter, room temperature
• 2 tablespoons (9g) shredded coconut

AVOCADO MOUSSE

• 1 pound (453g) avocado
• 1/4 cup (30g) cocoa powder
• 1-1/2 cup (262g) dark chocolate, melted
• 3 tablespoons (45g) honey
• 3 teaspoons (18g) instant espresso
• Fresh raspberries for garnish

DIRECTIONS

1. Make the tart shells. Place the quad blade into the KitchenAid 9 Cup Food Processor. Add the flour, sugar, cocoa powder, coconut, salt and butter into the work bowl.
2. Close and secure the lid, then pulse 8-10 times, or until mixture resembles coarse sand. Pour crust mixture into a large mixing bowl and squeeze together until mixture completely sticks together.
3. Divide the dough into 24 equal pieces (or 12 pieces if using a regular muffin tin). Roll each piece into a ball and place each ball into a cavity of the tart pan, then use your fingers to press the dough into an even thickness around each tart shape.
4. Poke the base of each tart several times with a fork, then place the prepared pans into the freezer to thoroughly chill, about 10 minutes. While chilling, preheat the oven to 325 degrees F/163 degrees C.
5. Bake the tart shells for 15-18 minutes, or until they are slightly puffy and look dry. Remove from the oven and allow to cool in the tart pan until the crust is firm and set, about 10 minutes. Then, use the corner of a knife to gently lift each tart shell from the cavity, and allow them to cool completely on a wire rack.
6. While cooling, make the avocado mousse. Fit the clean quad blade into the bowl of the food processor. Place the avocado, cocoa powder, melted dark chocolate, honey, and instant espresso into the food processor. Close and secure the lid, then process on high for 10 seconds.
7. Fill each cooled tart shell with avocado mousse, then top with fresh raspberries.

CHEF'S NOTES

• You can serve the tarts immediately while the mousse is soft. If you prefer a more fudge-like consistency for the filled tarts, let the finished tarts rest for 2-3 hours, covered, at room temp.
• If you're letting the tarts set to fudge-like consistency, give them a bit of shine with a simple glaze before serving. Simply warm 3 tablespoons of apricot jam with 3 tablespoons of water, and use a pastry brush to glaze the top of each tart.