Apricot Pecan Chocolate Mousse Tart

So I used to have 5 minutes free in my day...not anymore; I discovered Pinterest!
I know... I'm a bit late.

I'm like one of those sad people who comes late to a party wearing a tie-dyed t-shirt, rambling on about how cool Balki from 'Perfect Strangers' is and does the shopping trolley move on the dance floor. Not only a late starter but a dag as well!

I'm like one of those annoying people who can't stop talking about how cool their first gen iPad is.... And it was; back in 2009!

As it turns out I was already on Pinterest, long before I discovered Pinterest. Many of my photos and recipes have been pinned and shared by others. It's a bit surreal seeing your food flash by on the computer screen, but I'm just happy someone is actually reading my blog!

Pinterest has shown me so many talented people; their tasty recipes, beautiful photography and innovative food ideas. I've created a Pinterest board of called 'Recipes to Convert'. These are photos and recipes of tasty food that are not gluten, dairy or processed sugar free... and most certainly not Paleo. It has always been my intention to provide recipes that are taste and look just like 'normal' but are much healthier for you. Surely a healthy dessert should be the normal?! 

So follow me on Pinterest here; and feel free to pin me!

The inspiration for this 'Apricot Pecan Chocolate Mousse Tart' comes from Desserts for Breakfast . Stephanie created such a pretty dessert that I just had to be able to eat it. So now for the GF, DF, Processed Sugar free Paleo version.

APRICOT PECAN CHOCOLATE MOUSSE TART
Inspired by Desserts for Breakfast

Makes 6 small tarts or 1 large Tart (using a 8 or 9 inch tin)

CHOCOLATE PECAN TART
INGREDIENTS
1/4 cup pecans, grounded (or another nut of your choosing)
1/2 cup coconut flour (available from health food and specialty stores)
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
 1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla

INSTRUCTIONS
Preheat the oven to 175C (350F).
Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart).
Mix the dry ingredients in a blender.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Divide the mixture into 6 even balls.
Press each ball into a greased mini tart tin; covering the bottom and up the sides of the tin.Trim the edges of the tart to make a nice clean edge.
Pierce the crust several times with a sharp knife. Bake for 13-15 minutes.
Remove from the oven and allow to cool completely.

CHOCOLATE MOUSSE
This recipe is sufficient when making 6 small tarts.
The recipe may need doubling if making a large tart; or double it anyway.
It tastes amazing!

INGREDIENTS
2 small (or 1 large) Avocado
1/3 Cup Cocoa, unsweetened
1/3 Cup Maple Syrup
1 Tablespoon Vanilla
1 Tablespoon Coconut Cream.

INSTRUCTIONS
Place the avocado, cocoa, maple syrup and vanilla in a blender.
Purée until smooth with no lumps or bumps remaining.
Taste the mousse at this stage. If there is still a strong taste of avocado add an extra Tablespoon of cocoa and maple syrup.
Transfer the Mousse mixture or the bowl of a kitchen stand mixer with a whisk attachment.
Add the coconut cream and whisk the Mousse until creamy.

CHOCOLATE
This makes 100 grams of Chocolate.
Store left over chocolate in the freezer for future use

INGREDIENTS
1/4 Cup Coconut Oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup

INSTRUCTIONS
Over a very low heat melt the coconut oil.
Add the maple syrup and stir.
Add the cocoa and stir until combined, ensuring no lumps.
Allow to cool slightly before using, or keep in freezer for future use.


CONSTRUCTION
INGREDIENTS
6-8 apricots (ripe but not too firm), thinly sliced
Apricot Jam (see recipe below)

INSTRUCTIONS
Place a cooled tart case on a serving plate.
Pour melted chocolate into the tart until the bottom is covered by a thin layer of Chocolate.
Place the tart in the fridge until the chocolate is set (approximately 30 minutes).
Once set, spoon the mousse into the tart crust.
Fill the tart to just below the tart edge.
Arrange the apricot slices on top the mousse (I placed mine in a circular pattern to look like a rose...well I tried to make it look like a rose anyway!).
Lightly brush the apricot slices with warmed Apricot Jam.
Optional; sprinkle with chopped pecans.

Serve immediately or store in the fridge.

APRICOT JAM
INGREDIENTS
1 cup chopped Apricots (the softer the better)
1 Tablespoon water
1 teaspoon gelatin

INSTRUCTIONS
Place the apricots and half the water in a saucepan and bring to the boil over a low/medium heat. Ensure that you stir regularly to prevent the apricots sticking to the bottom of the saucepan.
At the same time add the gelatin to the remaining water and allow to sit while the Apricot boils.
When the Apricot mixture boils, turn down the heat and add the gelatin, whisking it in.
Simmer for 8-10 minutes.
Mash/blend the mixture to create a smooth Jam.
Store in the fridge.