Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tarts
Avocado puree
Utensils
10 mini tart tins (each approx. 8 cm in diameter), greased
How it's done
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Tarts
Cut out 6 circles (each approx. 10 cm in diameter), place in 6 of the prepared tart tins. Combine the rest of the dough, roll out, cut out 4 more circles and place in the remaining tins. Cover the pastry bases with baking paper, weigh down with dried pulses.
To blind bake
Approx. 10 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, remove the baking paper and pulses, bake the tarts for a further 5 mins. Remove from the oven, allow to cool slightly, remove from the tins and leave to cool completely on a rack.
Avocado puree
Puree the avocado, lime juice and icing sugar. Using a rubber spatula, carefully fold in the whipped cream. Divide the puree between the tarts, arrange the slices of kiwi on top of the puree in a spiral fashion.
How-tos
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