Lemon Avocado Tartlets

        

Lemon Avocado Tartlets

Heritage Auckland

New Zealand

INGREDIENTS

Make 40 mini tartlets

Crust
Shredded coconut fine  340gm
Cashew nuts* 200gm
Coconut oil extra virgin 20 gm.
Prune paste 140 gm.
Dark cocoa powder 2 tbsp.

Filling
Avocado 230 gm. (3 no)
Lemons, squeezed of juice 2 each
Maple syrup 4 tbsp.

METHOD

Garnish
Freeze dried fruits or fresh fruits

For Crust: Starting with dry ingredients followed by dry ingredients, mix all ingredients together in a food processor. Do not over process.
Press the mix into tartlet moulds or mini muffin moulds.
Dehydrate for 3 hrs. At 41 degree Celsius. If no dehydrator is available then the shells can be frozen.
For filling: Blend all ingredients in a high speed blender until smooth. Pass through a fine sieve for smooth consistency. Fill in the shells just before serving.

Variation- Add 1 tbsp. raw cocoa powder to get a raw chocolate flavour.

*- To make it nut free, substitute with more coconut.

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