Tortelettes with Chocolate Avocado Cream and Berries

Ingredients

• 145 g spelt flour type 1050 (+10 g for handling)
• 1 pinch salt
• 50 g coconut palm sugar
• 70 g cold butter + 1 tbsp (15 g) for the molds
• 1 egg
• 80 g dark chocolate (at least 70% cocoa)
• 1 ripe Avocado
• 15 g cocoa powder (2 tbsp)
• 100 g Blackberries
• 100 g black currants
• 4 mint stems
• Fleur de sel
• bean for blind baking

Instructions

1. 1.

   For the dough, quickly knead 145 g flour, salt, 30 g coconut palm sugar, 70 g butter and egg into a ball, shape it into a sphere and chill in the refrigerator for 1 hour.

2. 2.

   Grease tartlet molds with the remaining butter and dust them lightly with flour. Roll out the dough on a floured surface and lay the molds onto it, pulling up an edge. Prick the dough base several times with a fork, cover with parchment paper, place beans on top, and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 15–20 minutes until golden brown.

3. 3.

   Remove the molds from the oven and carefully lift off the beans and parchment. Let the bases cool for 15 minutes, then gently release them from the molds.

4. 4.

   Meanwhile, chop chocolate and melt it gently in a double boiler. Halve the avocado, remove the pit, scoop out the flesh and puree finely. Mix the avocado purée with liquid chocolate, remaining sugar and cocoa powder until smooth and homogeneous.

5. 5.

   Fill the baked bases with the chocolate‑avocado cream and chill for 2 hours. In the meantime, rinse, wash and pat dry the berries; drop currants onto their stems or leave them whole. Wash mint, dry and crumble leaves. Arrange half of the tartlets with berries and garnish with mint leaves. Sprinkle fleur de sel over the other half.