Adapted from Babs Dunn from The Great Australian Bake Off

Ingredients
Pastry
350g plain flour
200g lard
100g icing sugar
50g pure cocoa powder
2 egg yolks
6 to 8 tablespoons cold water
Zest 1 Orange
1 tsp table salt

Method
Mix together the flour, cocoa powder, icing sugar and salt in a processor. Add the lard and egg yolks and blitz to form breadcrumbs consistency.
Add a tablespoon of water at a time and pulse until a ball of dough forms.
Wrap in cling film and place in the fridge to rest.

Filling
3 soft avocados
3/4 cup pure cocoa powder
1 1/4 cup maple syrup
2 teaspoons vanilla paste
3 tablespoons coconut oil

Method
Blitz together until smooth

Garnish
750g (3 punnets) fresh raspberries

Glaze
300g frozen raspberries
3/4 cup water
Zest of 1 Orange
160g caster sugar

Method
In a saucepan on medium heat, add everything and stir until the sugar has melted.
Increase the heat to high and reduce by half.
Strain to remove the seeds and leave to cool a little.

Preheat the oven to 180°C.
Line a 20cm tart dish/tin.
Roll out the pastry and place into the prepared tin/dish. Use baking beads in was paper and bake for 10 minutes. Remove the beads and wax paper then cook for another 10 minutes. Remove and leave to cool.
Make the glaze.
Pour in the filling and arrange the raspberries on top.
Brush the glaze over the top and place in the fridge for 2 hours.
Serve.

Notes
This recipe was made into 8 tartlets however it works just as well and is less fiddly as one big one.
She added orange liqueur and I left that out so it was suitable foe all ages.
You will only need a small amount as it is very rich but the best part is that nobody will know it is avocado and not chocolate!!