for 10 pieces

Tarts

1	rolled shortcrust pastry

Avocado puree

2	avocados, cut into pieces
2 tbsp	lime juice
70 g	icing sugar
1 ½ dl	full cream, whipped until stiff
5	kiwis, halved lengthwise, thinly sliced

How it's done

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.

Show complete recipe