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This Avocado Crema Tart by Rainbow Nourishments features both our PurpleSkin® Avocados as the hero in the tart and smooth crema filling, and the GreenSkin® GMax® sliced to perfection on top… who can go past our favourite fruit in three different ways!

Serves 4

Prep Time: 15 mins

Cook Time: 15-20 mins plus 5 minutes to fill and decorate


The Tart Base

  • Avocado Pastry
  • 1 ½ cups (190g) plain flour
  • 1 PurpleSkin® Avocado (approx. 130g of flesh) or 115g chilled vegan butter
  • 1 tbsp (15g) olive oil, or as needed
  • ¼ tsp salt

Avocado Crema

  • 2 PurpleSkin® Avocados, flesh only
  • ½ cup (90g) thick dairy-free yoghurt
  • 1-2 tbsp lemon or lime juice
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin
  • ¼ cup coriander leaves
  • Salt and pepper, to taste


  • GreenSkin® GMax® Avocado, sliced
  • Regular, heirloom or cherry tomatoes, sliced
  • Salt and pepper, to taste


  1. Preheat your oven to 180°C. Grease a 9-inch tart pan.
  2. To make the pastry, add all ingredients to a large bowl or food processor. Mix until just combined. The mixture should feel like regular pastry. Add more olive oil if the pastry is too dry.
  3. On a lightly floured surface, roll out your pastry into an 11-inch circle.
  4. Transfer the pastry to your tart pan and press it against the base and sides to form a crust. Trim off the excess. Prick the bottom of the pastry with a fork.
  5. Bake the crust for 15-20 minutes or until it’s slightly golden and the bottom is cooked but it’s still slightly soft. Set aside.
  6. To make the crema filling, blend all the ingredients (except the coriander) in a food processor or blender until as smooth as possible. Add the coriander and pulse until the leaves have broken down.
  7. Fill your baked tart shell with the avocado crema. Top with the sliced avocado, tomato and season with salt and pepper, to taste.
  8. Serve immediately. Leftovers can be stored in the fridge for up to 3 days.