RECIPES

California Avocado and Lime Tart

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Ingredients

Serves: 12
    Tart Crust
1 1/2  cups  macadamia nuts
3/4  cup  unsweetened, shredded coconut
  Medjool dates, pitted
Tbsp.  lime zest
Tbsp.  lime juice
  vanilla bean, split and seeds scraped, pod discarded
1 1/2  Tbsp.  coconut oil
1 1/2  Tbsp.  agave nectar
1 1/2  Tbsp.  raw sugar
  As needed  Pinch of salt
    California Avocado-Lime Filling (Yield: 3 cups)
  Fresh California Avocados, peeled, seeded
1/2  cup  lime juice
1/3  cup  lime zest (from about 8 limes)
1/4  cup  agave nectar
1/4  cup  raw sugar
tsp.  vanilla extract
  As needed  Pinch of salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Tart Crust:

  1. Place all ingredients in a food processor and process until all ingredients are combined and come together as a dough.
  2. Lightly spray a 9″ tart pan (with a removable bottom) with cooking spray. Press the dough into the bottom and up the sides of the tart pan. Refrigerate while preparing the filling.

California Avocado-Lime Filling:

  1. Place all ingredients in a food processor and process until smooth. Spread the filling over the chilled tart crust and refrigerate for at least 4 hours. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Debbie Thomas

Debbie Thomas, Thomas Hill Organics, Paso Robles CA

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