Don't be shocked by the avocado in this Dairy-Free Chocolate Tart. It makes the creamiest of fillings without needing dairy or eggs and we promise you can't taste it.
To prepare base preheat oven to 180°C. Line a baking tray with baking paper and grease and line a small loaf pan (23 x 12 x 7cm).
Sift flour, cocoa and baking powder into a bowl set aside.
Whip margarine and caster sugar until light and creamy. Add egg and vanilla and beat well. Stir through raw sugar.
Pour cocoa mixture into the wet ingredients. Stir to combine.
Transfer mixture onto prepared tray, use your hands to flatten. Bake for 10-12 minutes. Allow to cool on tray.
When cool, break up mixture with your hands and transfer to a food processor. Process until mixture resembles fine crumbs. Press mixture into the base of prepared loaf tin and halfway up the sides. Cover with plastic wrap and place in the freezer until the filling is ready.
To prepare filling, place ingredients into a food processor or blender and process until smooth and creamy.
Pour mixture evenly into the loaf pan and press strawberries hulled side down into the filling. Cover with plastic wrap and place in refrigerator until ready to serve.
Remove tart from refrigerator 10 minutes before you’re ready to serve. Sprinkle with pistachios, if desired.