Deconstructed Berries Avocado Tart

Recipe is contributed by students at the Institute of Technical Education (ITE) School of Hospitality.

Serves: 20
Time: 60 min

Ingredients
Berries Compote

• 60g raspberry puree
• 100g mixed berries, diced
• 5g monk fruit sugar
• 3g pectin

Coconut Avocado Mousse

• 125g avocado puree
• 45g low-fat Greek yoghurt
• 20g honey
• 5g lemon juice, freshly squeezed
• 2g gelatin
• 10g water

Sable

• 100g cake flour
• 20g ground almond
• 60g sunflower oil
• 20g monk fruit
• 1g lower-sodium salt
• 2g vanilla paste
• 6g lemon zest

Granola

• 17.5g rolled oats
• 4g pumpkin seeds
• 4g pistachio
• 3g sunflower seeds
• 0.1g cinnamon
• 4g honey
• 6g sunflower oil
• 0.5g vanilla paste

Method

Berries Compote
1. Heat the raspberry puree, monk fruit sugar and pectin until it boils.
2. Add the mixed berries and simmer briefly.
3. Chill to set

Coconut Avocado Mousse

4. Mix the gelatin with water and let it sit for 5 mins.
5. In a pot, heat the yoghurt, avocado puree, lemon juice and honey till just below boiling.
6. Add the bloomed gelatin to the hot mixture, stirring until the gelatin is completely dissolved.
7. Place the mixture in the fridge after it cools down.
8. Whip before use.

Sable

9. Blend the sunflower oil, flour, sugar and almond till crumbly.
10. Add the egg and blend till smooth.
11. Roll the dough between 2pcs of parchment paper till it is 3mm thick.
12. Place the dough in the freezer for 10 min, then cut them into 7cm x 3cm.
13. Bake at 190^oC.
14. Mix the oats, nuts, seeds, cinnamon and salt.
15. Combine the honey, oil and vanilla, then add in the dry ingredients.
16. Spread the mixture on a parchment paper-lined baking tray.
17. Bake for 15-20 mins, stirring halfway till golden.
18. Add in the raisins after it cools down.

Nutrition Per Serving
Energy: 69kcal
Protein: 1.3g
Total Fat (Saturated Fat): 4.3g (0.5g)
Cholesterol: 0.2mg
Carbohydrate: 8g
Dietary Fibre: 1g
Sodium: 19.4mg