Avocado And Carob Tart

Ingredients

1 egg

2 1/4 cups almond meal

2 tbsp rice malt syrup

1/4 cup coconut oil, melted

125g strawberries

125g fresh raspberries

2 ripe avocado, chopped

1 over-ripe banana, chopped

3 tbsp carob powder

1 teaspoon vanilla bean paste

2 egg whites

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Equipment

1. Loose-based fluted tart pan

2. Food processor

Directions

1. Grease tart pan and preheat oven to 190C

2. Mix 1 egg, almond meal, rice malt syrup, coconut oil, strawberries and raspberries in a food processor and mix until smooth

3. Press mixture into tin until it is approximatly 1cm thick, then place in oven for 20 minutes or until cooked through

4. Mix together the rest of the ingredients in a food processor until smooth

5. Once the base is cooked, place avocado mixture evenly throughout the pan

6. Leave in the fridge to harden for 10 minutes