Avocado Crema Tart
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A Note from Feedfeed
This avocado crema tart uses fresh avocado for the base, filling and topping. Serve this vibrant tart for you next brunch and watch your guests wow with amazement!
- Recipe Card
Recipe Card
Avocado Pastry
ingredients
- 1 1/2 cups plain flour
- 1 avocado or 115g chilled vegan butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Avocado Crema
ingredients
- 2 Avocados, flesh only
- 1/2 cup thick dairy-free yoghurt
- 1-2 tablespoons lemon or lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 cup cilantro leaves
Toppings
ingredients
- Avocado, sliced
- Regular, heirloom or cherry tomatoes, sliced
- Salt and pepper, to taste
Method
Step 1
Preheat oven to 180°C. Grease a 9-inch tart pan
Step 2
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.
Step 3
On a lightly floured surface, roll out your pastry into an 11-inch circle.
Step 4
Transfer the pastry to your tart pan. Press it against the base and sides and trim off the excess. Prick the base of the tart with a fork.
Step 5
Bake the crust for 15-20 minutes or until it’s slightly golden and the bottom is cooked but is still slightly soft. Set aside.
Step 6
To make the crema filling, blend all the ingredients (except the coriander) in a food processor until smooth. Add the coriander and pulse until the leaves have broken down.
Step 7
Fill your baked tart shell with the avocado crema. Top with the sliced avocado, tomato and season with salt and pepper, to taste.
Step 8
Serve immediately. Store leftovers in the fridge for up to 3 days.