Method:
1 Preheat the oven to 200°C fan forced.
2 Lightly grease a small fluted flan pan. Use the pastry to line the base and sides of the pan. Bake blind for 10-15 minutes or until the pastry is golden. Cool.
3 Process avocado, lemon juice, sour cream and caster sugar in a food processor until smooth.
4 Chop 80g of the chocolate and scatter over the cooked pastry base. Spoon over the avocado. Grate the remaining chocolate and sprinkle over the pie. Serve.