Strawberry Basil Tart with Avocado Ice cream

Avocado Ice Cream

• 2 avocados, meat scooped out
• 1 lime, juiced
• 1 1/2 cup milk
• 1/2 cup sugar
• 1 cup heavy cream

1. Puree avocados, lime juice, whole milk and sugar in a blender until very smooth in texture.
2. Transfer to a medium mixing bowl and whisk in heavy cream until combined.
3. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Strawberry Basil Tart

• 1 1/2 cup all purpose flour
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 5 ounces unsalted butter, chilled and cubed
• 1 egg yolk
• 2 tablespoons tequila blanco
• 2 pounds strawberries, de-stemmed and cut in half
• 1/2 cup sugar
• 1/2 cup Cointreau
• 1 orange, zest and juice
• 1 cup fresh basil leaves, chiffonade

1. Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal.
2. Add the egg yolk and the tequila, and mix together gently until dough is moist.
3. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
4. Meanwhile mix together strawberries, sugar, Cointreau, orange zest and juice and the basil leaves. Let soak for at least an hour.
5. Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. ice cream will make it for you. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan.
6. Place berries in a big pile in the center of the dough, reserving liquid.
7. Fold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end.
8. Bake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.