'Cos everyone loves a good tart!

I was going to write something inspiring (or at least attempt to), but I'm way too tired to inspire myself, let alone you lot too! These tarts were pretty inspired though...

Chili chocolate tarts

For the crust

(adapted slightly from this recipe)

1 C ground almonds

1 C dessicated coconut

¼ tsp ground vanilla pods

1 pinch of salt

½ tsp baking soda

¼ C coconut oil

1 tbsp honey (you could probably leave this out)

Combine dry ingredients in a bowl.

Melt oil and honey together in a saucepan. Add to dry ingredients and stir thoroughly.

Press a thin layer into greased (I used olive oil) muffin tins.

Bake at 180 degrees for approx 6 minutes, or until golden.

Leave to cool completely in tin.

For the filling

(also informed by the above recipe, but I didn't want to use chocolate, so I changed it up a bit...well, quite a lot...)

2 ripe bananas

1 ripe avocado

½ C cocoa

1 can coconut milk

¼ tsp vanilla extract

¼ tsp chili powder

1 tsp cinnamon

2 tbsp arrowroot

Combine bananas, avocado and cocoa in a food processor.

Heat coconut milk, vanilla extract, chili powder and cinnamon over low heat, stirring often, until boiling. Remove from heat and pour into bowl of cake mixer (or a mixing bowl, if you’re using a hand whisk). 

Add arrowroot and quickly whisk thoroughly (if you don’t do this quickly, you’ll get lumps). Add chocolate mixture and whisk again. 

Chill in the fridge for half an hour.

Once filling is chilled and crust is completely cool, pour filling into the tarts crusts then refrigerate (in the tin) until filling is completely set. These were actually best the next day.

When ready to serve, run a knife around the edge of each tart to loosen.

(I had lots of leftover filling, so you might want to double the crust recipe or halve the filling recipe. Alternatively, the filling works great as a stand-alone chocolate mousse!)