Author Notes: This recipe was inspired by an avocado cream tartlet I learned to make as a student at the Natural Gourmet Institute. The creamy avocado is contrasted with a slightly sweet, chewy walnut tart crust, and it can easily be turned into a dessert by sweetening up both the cream and the shell. —MizChef
Makes: 16
Ingredients
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Avocado Cream Tartlets
Print RecipeIngredients
- Tartlet Shells
- Vegetable oil for brushing
- 1/2 cup walnuts, ground
- 1/2 cup steel-cut oats, ground
- 1/2 cup whole-wheat pastry flour
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1/4 cup coconut or canola oil
- pinches sea salt
- Avocado Cream
- 2 ripe Haas avocados
- 3 tablespoons lime juice
- 1/2 teaspoon honey
- pinches cayenne pepper
- 2 tablespoons maple syrup
- 1/4 cup coconut or canola oil
- 1/4 teaspoon sea salt
- 1/4 cup pepitas (pumpkin seeds), chopped
Instructions
- 1. Preheat oven to 350 degrees. Oil 16 small tartlets molds with oil.
- 2. Make shells: Combine all shell ingredients in a medium bowl. Press equal amounts into the bottoms and up the sides of the molds. Bake for 15 minutes. Let cool completely.
- 3. Remove the skin and pits from the avocados and place in a food processor. Add the lime juice, honey, cayenne, and salt and process until smooth.
- 4. Spoon the avocado cream into the tartlet shells. For a more attractive appearance, place the cream in a pastry bag and pipe it into the shells. Sprinkle the pepitas over the top. Serve chilled or at room temperature.
- This recipe was entered in the contest for Your Best Avocados
