Avocado Chilli Tart Recipe
Summary
Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupClassic
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 5 g / 1 tsp paprika | ||
| Salt | 1 Pinch | |
| 1/2 cup / 100 g / 4 oz butter | ||
| Egg yolk | 1 | |
| Ice water | 0.5 Cup (16 tbs) | |
| Tomato chili | 1 Cup (16 tbs), chilled | |
| 2 ripe avocados, peeled and sliced lengthwise | ||
| Lemon juice | ||
| 45 ml / 3 tbsp thin sour cream | ||
| 45 g / 3 tbsp chopped fresh coriander or parsley | ||
Directions
Sift together the flour, paprika and salt.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg yolk and enough ice water just to hold the dough together.
Press the pastry (it will be too fragile to roll) into a 22 cm (9 in) flan tin.
Line the pastry with buttered foil, fill with dried beans and bake for about 20 minutes.
Remove the foil and beans and return pastry to the oven for a further 5 minutes to brown.
Carefully remove the pastry from its tin while still warm and set to cool on a wire rack.
Put the pastry shell on a serving plate and spread the chilled Tomato Chilli (Chili) Sauce over the bottom.
Top with avocado slices.
Sprinkle with a little lemon juice, swirl on the cream (thinned, if necessary, with a little lemon juice), sprinkle with chopped coriander or parsley and serve immediately, accompanied by Avocado Cream Sauce , if you like.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg yolk and enough ice water just to hold the dough together.
Press the pastry (it will be too fragile to roll) into a 22 cm (9 in) flan tin.
Line the pastry with buttered foil, fill with dried beans and bake for about 20 minutes.
Remove the foil and beans and return pastry to the oven for a further 5 minutes to brown.
Carefully remove the pastry from its tin while still warm and set to cool on a wire rack.
Put the pastry shell on a serving plate and spread the chilled Tomato Chilli (Chili) Sauce over the bottom.
Top with avocado slices.
Sprinkle with a little lemon juice, swirl on the cream (thinned, if necessary, with a little lemon juice), sprinkle with chopped coriander or parsley and serve immediately, accompanied by Avocado Cream Sauce , if you like.
Chef
