Avocado Pastry Tartlets with Creamy Avo Filling
A lovely idea for a light bright brunch. We’ve used avocado to create the pastry, as well as the creamy filling.
- Yields: 4 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 20 mins
100 g avocado
1 tsp (5 ml) baking powder
½ tsp (2,5 ml) salt
3 Tbsp (15 ml) cold water
1 ½-2 avocados, pitted and flesh scooped out
a squeeze of lemon juice
salt and pepper
½ avocado, cut into small cubes
micro herbs or pea shoots
salt and black pepper
4 x 13 cm loose bottom tartlet/quiche tins
Add the avocado, flour, baking powder and salt to a large mixing bowl. Use your fingers to work the avocado through the flour until it is combined (the same way you would if it were butter). Add the water and mix to bring the dough together into a ball; cover and let it rest for 20 minutes.
Preheat the oven to 200 ºC.
Spray 4 x loose-bottom tartlet tins with nonstick spray. Lightly flour a work surface and divide the dough into 4 equal size pieces. Roll the first ball out dusting with more flour if needed into a circle about the thickness of a R2 coin. Carefully lift the pastry and lay it into the tartlet tin; work the pastry evenly into the grooves of the tin. Press down around the rim of the tin to trim off the excess pastry. Poke the base with a fork, then repeat the process with the remaining tins.
Bake in the oven for 20-25 minutes until lightly golden brown. Remove from the oven and allow to cool completely.
Add all of the ingredients to a bowl and blitz with a stick blender until smooth. Season to taste.
Carefully pop the pastry shells out of the tins. Add a few dollops of filling to each pastry shell. Top with cubes of avocado, then garnish artfully with peas, micro herbs and pea shoots. Give each tartlet a crack of salt and pepper and serve.