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
Ingredients
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
Toppings
- GreenSkin® GMax® Avocado, sliced
- Regular, heirloom or cherry tomatoes, sliced
- Salt and pepper, to taste
Method
- Preheat your oven to 180°C. Grease a 9-inch tart pan.
- 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.
- On a lightly floured surface, roll out your pastry into an 11-inch circle.
- 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.
- 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.
- 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.
- Fill your baked tart shell with the avocado crema. Top with the sliced avocado, tomato and season with salt and pepper, to taste.
- Serve immediately. Leftovers can be stored in the fridge for up to 3 days.
