- Avocado tarts
Because normal people are on a long bank holiday week-end, doesn’t mean that others like me, the abnormal,are.
It doesn’t matter, I will have my revenge as I will be off when you will be at the office.
So while you are gallivanting in London, France or somewhere else in the world I made this sumptuous and so easy avocado tartlets.
It can sound a bit weird for European but in Thailand they do eat avocado with sugar.
In Philippines, avocado is offered as an ice cream flavor. In Indonesia, the dessert/juice ‘Alpukat’ is a popular dessert combined with condensed milk and chocolate, and in Ethiopia ‘Spris’, layers papayas, avocados and mango puree. That make me think that this ‘Spris’ will be on my blog very soon as it combines 3 of my favourite fruits. So watch out my people, exoticism is coming.
So, European people, let’s forget about the avocado prawns salad, as delicious as it is with a cocktail sauce, and let’s go for sweet and international.
I don’t know where this recipe is coming from, I adapted it a bit anyway, it takes 5 min and it tastes gorgeous.
For a big tart or 6 small (20cm of diameter) you will need
- 2 big ripe avocados
- 200g of digestive biscuit (for gluten free you can use gluten fruit dry biscuits)
- Zest of 1 lime
- 50ml of agave sugar
- 50g of unsalted butter
Mash the avocados well to obtain a smooth purée, add the agave syrup in it.
Crush the biscuits while melting the butter in a pan.
When the biscuits are powder and the butter liquid mix them together and put the mixture in your tart mould. Press it with a fork to get a compact base, add the lime zest in the avocado cream and drop it on the top of you base. C’est tout ! Put your tart in the freezer for at least 3 hours and take it out 30min before serving for the biscuit not to be too hard.
It’s the perfect healthy summer dessert that will whaou your guests and you stomach.