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
Ingredients
- Tartlet Shells
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Vegetable oil for brushing
-
1/2 cup
walnuts, ground
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1/2 cup
steel-cut oats, ground
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1/2 cup
whole-wheat pastry flour
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1/2 teaspoon
cinnamon
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2 tablespoons
maple syrup
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1/4 cup
coconut or canola oil
-
Pinch
sea salt
- Avocado Cream
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2
ripe Haas avocados
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3 tablespoons
lime juice
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1/2 teaspoon
honey
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Pinch
cayenne pepper
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2 tablespoons
maple syrup
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1/4 cup
coconut or canola oil
-
1/4 teaspoon
sea salt
-
1/4 cup
pepitas (pumpkin seeds), chopped
Directions
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1. Preheat oven to 350 degrees. Oil 16 small tartlets molds with oil.
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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.
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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.
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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.
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