Print Recipe

Apricot Pecan Chocolate Mousse Tart

Prep Time20 mins
Cook Time30 mins
Total Time2 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

Chocolate Pecan Tart

  • 1/4 cup Pecans grounded (or another nut of your choosing)
  • 1/2 cup Coconut Flour available from health food and specialty stores
  • 2 tablespoons unsweetened Cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon Baking soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Maple Syrup you could substitute honey etc
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Chocolate Mousse

  • 2 small or 1 large Avocado
  • 1/3 Cup Cocoa unsweetened
  • 1/3 Cup Maple Syrup
  • 1 Tablespoon Vanilla
  • 1 Tablespoon Coconut Cream.

Chocolate

  • 1/4 Cup Coconut Oil
  • 1/4 Cup Cocoa
  • 1 Tablespoon Maple Syrup

Construction

  • 6-8 apricots ripe but not too firm, thinly sliced
  • Apricot Jam see recipe below

Apricot Jam

  • 1 cup chopped Apricots the softer the better
  • 1 tablespoon Water
  • 1 teaspoon Gelatine

Instructions

Chocolate Pecan Tart

  • Preheat the oven to 175C (350F).
  • Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart).
  • Mix the dry ingredients in a blender.
  • In a separate small bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry, and blend until combined.
  • Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
  • Divide the mixture into 6 even balls.
  • Press each ball into a greased mini tart tin; covering the bottom and up the sides of the tin. Trim the edges of the tart to make a nice clean edge.
  • Pierce the crust several times with a sharp knife. Bake for 13-15 minutes.
  • Remove from the oven and allow to cool completely.

Chocolate Mousse

  • Place the avocado, cocoa, maple syrup and vanilla in a blender.
  • Purée until smooth with no lumps or bumps remaining.
  • Taste the mousse at this stage. If there is still a strong taste of avocado add an extra tablespoon of cocoa and maple syrup.
  • Transfer the Mousse mixture or the bowl of a kitchen stand mixer with a whisk attachment.
  • Add the coconut cream and whisk the Mousse until creamy.

Chocolate

  • Over a very low heat melt the coconut oil.
  • Add the maple syrup and stir.
  • Add the cocoa and stir until combined, ensuring no lumps.
  • Allow to cool slightly before using, or keep in freezer for future use.

Construction

  • Place a cooled tart case on a serving plate.
  • Pour melted chocolate into the tart until the bottom is covered by a thin layer of Chocolate.
  • Place the tart in the fridge until the chocolate is set (approximately 30 minutes).
  • Once set, spoon the mousse into the tart crust.
  • Fill the tart to just below the tart edge.
  • Arrange the apricot slices on top the mousse (I placed mine in a circular pattern to look like a rose...well I tried to make it look like a rose anyway!).
  • Lightly brush the apricot slices with warmed Apricot Jam.
  • Optional; sprinkle with chopped pecans.
  • Serve immediately or store in the fridge.

Apricot Jam

  • Place the apricots and half the water in a saucepan and bring to the boil over a low/medium heat. Ensure that you stir regularly to prevent the apricots sticking to the bottom of the saucepan.
  • At the same time add the gelatine to the remaining water and allow to sit while the Apricot boils.
  • When the Apricot mixture boils, turn down the heat and add the gelatine, whisking it in.
  • Simmer for 8-10 minutes.
  • Mash/blend the mixture to create a smooth Jam.
  • Store in the fridge.

Notes

Chocolate Mousse:
This recipe is sufficient when making 6 small tarts.
The recipe may need doubling if making a large tart; or double it anyway.
It tastes amazing
Chocolate:
This makes 100 grams of Chocolate.
Store left over chocolate in the freezer for future use
Adapted from Desserts for Breakfast