Tartlettes with Chocolate Avocado Cream and Berries
Tartlettes with chocolate avocado cream and berries - Bittersweet seduction with sweet-salty accents
Healthy, because
Even smarter
Nutritional values
Catechins from cocoa powder and dark chocolate have a positive effect on insulin levels and reduce the risk of insulin resistance and diabetes. The soluble fiber pectin stimulates digestion and helps lower blood cholesterol levels. This supports a well-functioning cardiovascular system.
If you like, you can also use whole wheat flour for the dough base - it contains even more vitamins, fiber and minerals. You can choose the berry variety according to your taste, depending on what you are in the mood for.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 6 ozs whole spelt flour (+ 2 tsp for working dough)
- 1 pinch salt
- 1 ¾ ozs coconut sugar
- 2 ½ ozs cold butter (+ 1 Tbsp for the ramekins)
- 1 egg
- 2 ¾ ozs Dark chocolate (min. 70% cocoa content)
- 1 ripe Avocado
- ½ oz cocoa powder (2 TBSP.)
- 3 ½ ozs Blackberry
- 3 ½ ozs black Currants
- 4 sprigs mint
- Fleur de sel
Kitchen utensils
Preparation steps
For the dough, quickly knead 6 oz. flour, salt, 2 Tbsp coconut blossom sugar, 5 Tbsp butter, and egg into a shortcrust dough, shape into a ball, and chill for 1 hour.
Grease the tartlet tins with the remaining butter and sprinkle with a little flour. Roll out the dough on a floured work surface and line the tartlet tins with it, making a rim at the top. Prick the pastry base a few times with a fork, cover with baking paper, cover with pulses, and bake in a preheated oven at 200 °C / 400 °F for 15-20 minutes until golden brown.
Remove ramekins from oven and carefully remove dried beans and baking paper. Let bottoms cool for 15 minutes; then carefully remove from molds.
Meanwhile, for the topping, chop chocolate and melt gently in a hot water bath. Halve avocado, remove stone, lift flesh from peel and mash finely. Mix avocado puree with liquid chocolate, remaining sugar and cocoa powder until the mixture has a homogeneous consistency.
Fill baked bases with chocolate cream and refrigerate for 2 hours. Meanwhile, select berries, wash and pat dry; pluck currants as desired or leave on the panicles. Wash mint, shake dry and pluck off leaves. Top half of each tartlet with berries and garnish with mint leaves. Sprinkle the other half with fleur de sel.
