Dark Chocolate Avocado Tart with Pistachios


I saw this recipe in the May 2018 Sunset magazine that I receive every month, thanks to my mom.

Avocados and dark chocolate have been a trendy super food for some time and I love both of them, but to pare them this way? I had to check it out!

As it turns out, they pair beautifully and compliment it all with a sprinkling of Pistachios throughout the pie? That was an add-on from me and it is DELICIOUS and so DECADENT!

I had another change to the original recipe. Where the recipe in the magazine includes an entire procedure for making the chocolate wafer crust, I ‘cheat’ by just buying an Oreo crust from the store.

It keeps things a little more simpler and I can focus on the filling.

It is fairly easy to make! Give it a try!

Ingredients:

1 Oreo Cookie crust

1/2 cup roasted pistachios

2 medium ripe avocados

8 ounces of cream cheese, at room temperature

4 tablespoons of powdered sugar

A pinch of salt

2 teaspoons of lemon juice

2 teaspoons of vanilla extract

8 ounces of dark chocolate (I use 2 Nestles Amak Dark Chocolate with pistachios bars), rough chopped

1/2 cup heavy whipping cream

Assemble it:

  1. Preheat the oven to 350 degrees F.
  2. In a food processor, pulse the pistachios until coarsely ground.
  3. Sprinkle about a half of the pistachios around the bottom of the crust.
  4. Scoop the avocado into a clean food processor.
  5. Add in the cream cheese, powdered sugar, lemon juice, vanilla and salt. Whirl until smooth….
  6. Carefully spread the filling into the pie crust. Chill in the refrigerator while making the ganache.
  7. Heat the heavy whipping cream in a small sauce pan, on low until little bubbles form at the sides of the pan.
  8. Add in the dark chocolate chunks, continually stirring until all is just melted and smooth.
  9. Let cool until you are just able to touch it.
  10. Carefully pour the ganache, pouring from the center of the pie and spread it out to the sides of the tart, covering the entire top of the tart.
  11. Sprinkle the remaining pistachios over the top.
  12. Chill for at least two hours.

Typically, when a recipe calls for heavy whipping cream in that amount listed above, there will be plenty left over.

I whip up a fresh batch of whipped cream with it to serve over the top!

It’s pure culinary heaven!

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