Avocado Coconut Tartlets
Avocado Coconut Tartlets
Rating: (1 rated)
Recipe Yield: Makes 12 mini tartlets, 6 (4-inch tartlets), or 1 (9-inch) tart

For the crust:
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon distilled white vinegar
3 tablespoons ice water

For the avocado cream:
5 avocados (about 2 1/4 pounds), pitted and peeled
2 tablespoons whole milk
1 tablespoon lemon juice
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

1/3 cup unsweetened coconut flakes, lightly toasted, for garnish

For the crust: In a food processor, mix the flour, sugar, and salt together. Pulse the butter into the flour mixture in 3 to 4 short bursts, until the mixture resembles coarse meal. In a small bowl, mix the vinegar with the ice water, then drizzle over the flour and butter. Pulse a little more until the crust just clumps together. Turn the dough out onto a lightly floured surface and squeeze together to become a ball. Knead about 3 times to create a 4-inch-round disk. Wrap in plastic wrap and refrigerate for 1 hour to allow the gluten in the flour to relax.

Lightly flour your surface and pound the dough out flat with a rolling pin to soften it and make it workable. Roll the dough into a large 1/4-inch-thick rectangle. If making individual tartlets, cut the dough into 12 rough pieces, each about an inch wider on all sides than your mini tartlet pans. If making a 9-inch tart, roll dough out to a little larger than pan and follow same instructions. Lay each piece of dough gently into the pans, taking care not to stretch or pull the dough. Lightly press into the bottom and sides of the pan, and then use a rolling pin to roll off the excess dough from the edges of the pan. Gently poke the tart bottoms with a fork about 5 times. Place the crusts in the freezer and let sit for about 1 hour.

Preheat the oven to 375°F.

Place the tartlet shells on a baking sheet and bake for about 15 minutes, or until the crusts are golden-brown and fragrant. Transfer the tartlet shells to a wire rack to cool to room temperature.

Just prior to serving, make the avocado cream: In a food processor or blender, combine the avocados, milk, lemon juice, maple syrup, vanilla, and salt and blend until the consistency is airy, smooth, and light.

Spoon a few tablespoons of avocado cream into each tart shell, or if you're feeling fancy, pipe in with a pastry bag. Serve immediately and garnish with the coconut.

Recipe Notes

  • This recipe does not keep well, at all! The avocado can oxidize very quickly in the heat, so if you need to serve more, just replenish with refrigerated avocado cream as your party progresses
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