This is a super easy tart to make, with a creamy and healthy mousse based on sweet potatoes and a super crunchy gluten-free crust.
Preheat the oven to 180°C
In a bowl put the sugar, oil and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky
Stretch the dough to a thickness of 2mm. Put it in a rectangular tart mold of 20x8cm with parchment paper, puncture with a fork the whole surface and bake for 12-15 minutes or until it is crispy. Set aside
Melt the chocolate in a water bath or microwave and process together with the rest of the ingredients of the mousse until it is a homogeneous and creamy mixture, put on the crust and cool.
Top with figs and berries and enjoy
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.