Choc mousse tart with berries and port glaze

Whether or not you've always liked to cook or else you have picked up it like a spare time activity throughout quarantine, we'd see a guess which you simply are on the lookout for new recipes to tryout. Afterall, getting creative at the kitchen can be a superb and fulfilling means to devote time.

We've assembled most of the very most adored , highest ranked Choc mousse tart with berries and port glaze in our website. It's the very best of the Ideal!

We have rounded up the best recipes ever. They're our loved, rated and commented 5 star recipes out of our big community, all in one location. The apps, mains, desserts and are guaranteed delicious!

How to make Choc mousse tart with berries and port glaze

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:15
  • Total Time : 0:45

Ingredients

  • 5 sheets filo pastry
  • 2 large ripe bananas, peeled, chopped
  • 1 ripe avocado, peeled, chopped
  • 2 1/2 tbs raw cacao powder, sifted
  • 1 tbs coconut oil
  • 60ml (1/4 cup) dark agave nectar
  • 1 tbs port
  • 300g fresh raspberries

Method

  • Step 1 Preheat the oven to 180C/160C fan forced. Spray a 2cm-deep, 21cm (base measurement) fluted tart tin with olive oil. Place filo on a clean surface. Cover with a damp tea towel to prevent drying out. Spray 1 filo sheet with olive oil. Place in prepared pan. Repeat with remaining filo, alternately placing sheets horizontally and vertically, to line the tin. Spray with oil. Use scissors to trim pastry 1cm above side of pan. Bake for 6-8 minutes or until golden and crisp. Cool completely.
  • Step 2 Meanwhile, process the banana, avocado, cacao powder, coconut oil and 2 tbs of agave nectar in a food processor until smooth and combined.
  • Step 3 Place the port and the remaining agave nectar in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 3-4 minutes or until syrupy. Transfer to a bowl. Cool completely.
  • Step 4 Transfer the filo case to a platter. Gently press the back of a spoon over the base to lightly crush and flatten the filo. Fill with chocolate mousse mixture and smooth the surface. Top with the raspberries and drizzle with port glaze.

© Copyright 2020 Get Recipe Book - All Rights Reserved