AVOCADO, PECAN AND COCONUT TART

This sweet and creamy avocado tart features notes of citrus with a nutty crust

SERVES 6

Easy

5 hours, or overnight

RECIPE DEVELOPED BY:

Ongeziwe Bugqwangu

STYLING & PHOTOGRAPHY:

ICA Team

WINE PAIRING:

COCONUT AND PECAN NUT CRUST 

75 g pecan nuts, toasted 

75 g desiccated coconut, toasted

50 g Tennis biscuits, crushed

50 g salted butter, melted

25 g palm sugar, grated 

AVOCADO CHOCOLATE GANACHE 

100 g dark chocolate, melted

1 (200 g) avocado, pureed

AVOCADO, LIME & COCONUT CREAM

10 g gelatine 

50 ml water

1 tin (440 g) coconut cream

45 ml (3 tbsp) honey

1 (200 g) avocado

1 (45 g) lime, juiced and zested

125 ml (½ cup) cream

WHITE CHOCOLATE BARK 

100 g white chocolate, melted

20 g pecan nuts, toasted and chopped

20 g coconut flakes, toasted

5 ml (1 tsp) pink peppercorns

1 (45 g) lime, zested

a pinch of sea salt

Grease a 20cm loose-bottomed cake tin.

Line the side of the tin with a strip of baking paper to ensure the set layers don’t stick to the tin. 

For the Crust

In a food processor, blitz the pecan nuts and coconut until a coarse texture.
Combine the pecan nuts and coconut with the tennis biscuits, melted butter and palm sugar.
Place the crumb into the cake tin, pressing down slightly to flatten the crumb.

For the Avocado Ganache

Combine the melted chocolate with the pureed avocado.
Spoon the mixture onto the crumb. Use a spoon to smooth the ganache.
Place the crust and ganache in the fridge for 15 minutes to firm up.

For the Avocado, Lime and Coconut Cream

In a small bowl, sprinkle the gelatine over the water and allow the gelatine to sponge for 5 minutes. Melt the gelatine in a microwave, microwaving for 10 seconds at a time.
In a blender, combine the coconut cream, lime juice, lime zest, honey and avocado. Blitz the mixture 10 seconds at a time until well combined.
Pour the mixture into a bowl, adding the melted gelatine and cream, stirring the mixture until the gelatine and cream are mixed through.
Pour the mixture over the ganache.
Refrigerate the tart for at least 4 hours, preferably overnight.

For the White Chocolate Bark

Line a baking tray with baking paper.
Spread the melted white chocolate in a thin layer, adding the pecan nuts, coconut flakes, pink peppercorns, lime zest and sea salt before the chocolate sets.
Allow the chocolate to set for about 5 minutes before breaking it into large pieces.

To Serve

Carefully remove the tart from the tin.
Place the tart onto your serving stand or plate and decorate with the white chocolate bark.

TIP

Allow the tart to be fully set before removing it from the fridge to avoid breaking.

Ongeziwe Bugqwangu represented ICA at the 2024 Culinary Schools Student Chef Competition with her dish, Avocado Pecan and Coconut Tart. This sweet and creamy avocado tart features notes of citrus with a nutty crust.

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AVOCADO, PECAN AND COCONUT TART

COCONUT AND PECAN NUT CRUST

AVOCADO CHOCOLATE GANACHE

AVOCADO, LIME & COCONUT CREAM

WHITE CHOCOLATE BARK

For the Crust

For the Avocado Ganache

For the Avocado, Lime and Coconut Cream

For the White Chocolate Bark

To Serve

TIP

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COCONUT AND PECAN NUT CRUST 

AVOCADO CHOCOLATE GANACHE 

WHITE CHOCOLATE BARK 