Summary

Ingredients

For the ground:

• 7 rusks, vegan
• 6 teaspoon nougat (nut)

For the filling:

• 1 avocado (s)
• 1 ½ tablespoon cocoa powder
• 2 tablespoon sugar
• 1 pinch vanilla powder
• 1 pinch cinnamon powder
• 1 pinch (s) salt
• 1 teaspoon oil (coconut oil)

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Instructions

1. The amount is designed for 2 quarter tart forms. For a large classic, the information must be doubled.
2. Put the rusks in a freezer bag and use a rolling pin to chop them up to the coarse breadcrumbs. Heat the nougat in a water bath and knead into the rusk crumbs. Now fill the tart pan lined with cling film with this mixture and press firmly on the bottom and the edge.
3. For the filling, scrape the avocado out of the skin and cut into pieces. Add the remaining ingredients and puree to a smooth mass. Check again whether the sugar and cinnamon suit your own taste and then divide them into the tart forms. When smoothing, always work from the center outwards, otherwise the bottom will crumble into the center. Chill the tarts so that the nougat solidifies and the filling gives hold.