Melting chocolate-avocado tartlets

Ingredients

for 2 servings

• Almond flour120 g (4.2 oz)
• Melted butter55 g (1.9 oz)
• Erythritol45 g (1.6 oz)
• Ripe avocado flesh120 g (4.2 oz)
• Unsweetened cocoa20 g (0.7 oz)
• Heavy cream50 g (1.8 oz)

Directions

1. Preheat the oven to 170 °C (338 °F) (fan).
2. Rub the almond flour, the melted butter and 25 g of erythritol together with your fingertips, then line 6 small tartlet pans with the dough.
3. Bake the cases for 12 minutes at 170 °C (338 °F), until lightly colored, then leave them to cool completely.
4. Blitz the flesh of the ripe avocado with the unsweetened cocoa, 20 g of erythritol and the heavy cream until you have a very smooth mousse.
5. Fill the cooled cases with the chocolate-avocado mousse and smooth the surface.
6. Chill for 1 hour 30 and serve well chilled.