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Recipe: Avocado and Coconut Tartlets (with avocado cream filling, food processor or blender)

Desserts - Pies and Tarts
AVOCADO AND COCONUT TARTLETS

"In California and New York, fresh avocado smashed on hearty toast is the definitive "It Girl" breakfast- I've had humble avocado toast with friends in the comfort of their homes and paid a fortune for it in stylish cafes. I love the idea of elevating this hipper-than-hip breakfast into the fancy zone - a new twist on a predictable favorite. Inspired by the use of avocado in desserts in Vietnam and Brazil (hello, avocado milkshakes and ice cream!), I turned this creamy gem into a barely sweetened pudding and enveloped the shocking green filling in a classic pate brisee crust. The results are a heavenly juxtaposition of opposites: elegant and cozy, healthful and decadent, sweet and savory. Confused skeptics will be bowled over at first bite. Serve with cups of piping hot black tea."



FOR THE CRUST:
1 1/4 cups all-purpose flour, plus more for the work surface
1 1/2 tablespoons sugar
1 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon distilled white vinegar
3 tablespoons ice water
FOR THE AVOCADO CREAM:
5 avocados (about 2 1/4 pounds), pitted and peeled
2 tablespoons whole milk
1 tablespoon lemon juice
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/3 cup unsweetened coconut flakes, lightly toasted, for garnish

TO MAKE THE CRUST:
In a food processor, mix the flour, sugar, and salt together. Pulse the butter into the flour mixture in 3 to 4 short bursts, until the mixture resembles coarse meal.

In a small bowl. mix the vinegar with the 3 tablespoons ice water. then drizzle over the flour mixture. Pulse a little more until the crust just clumps together.

Turn the dough out onto a lightly floured surface and squeeze together to become a ball. Knead about 3 times to create a 4-inch round disk. Wrap in plastic wrap and refrigerate for 1 hour, to allow the gluten in the flour to relax.

Lightly flour your surface and pound the dough out flat with a rolling pin to soften it and make it workable. Roll the dough into a large 1/4-inch-thick rectangle. If making individual tartlets, cut the dough into 6 rough pieces, each about an inch wider on all sides than your removable bottom tartlet pans. (If making a 9-inch tart (see Note), roll the dough out a little larger than the pan.)

Lay each piece of dough gently into a pan, taking care not to stretch or pull the dough. Lightly press into the bottom and sides of the pans, then use a rolling pin to roll off the excess dough from the edges of the pans. Gently poke the tart bottoms with a fork about 5 times. Place the crusts in the freezer and let sit for about 1 hour.

WHEN READY TO BAKE:
Preheat the oven to 375 degrees F.

Remove from the freezer and place the tartlet shells on a baking sheet and bake for about 15 minutes, or until the crusts are golden brown and fragrant. Transfer the tartlet shells to a wire rack to cool to room temperature.

JUST PRIOR TO SERVING, MAKE THE AVOCADO CREAM:
In a food processor or blender, combine the avocados, milk, lemon juice, maple syrup, vanilla and salt. Blend until the consistency is airy, smooth, and light.

Use a spatula to transfer the cream to a zip-seal plastic bag and snip 1/2-inch off a bottom corner to make a piping bag. Gently pipe the cream onto each shell (1/2 to 3/4 cup cream per tart) in a circular motion, starting with the perimeter of the tart shell and working in to the center - you can get as fancy or rustic as you'd like.

Serve immediately, garnished with the coconut.

NOTE:
The 9-inch tart option makes this breakfast easy to serve to a crowd, although preparing it ahead of time proves tricky as the avocado oxidizes fast. If you must prepare ahead, put the avocado cream in a bowl with a thin sheen of water drizzled over the top. Cover with a sealed lid and refrigerate for no more than 2 days. When ready to use, tip the water out, stir, and transfer the filling to a zip-seal plastic bag for filling the tart.

Makes six 4-inch tartlets or one 9-inch tart
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Food with Friends: The Art of Simple Gatherings by Leely Cyd
MsgID: 0226818
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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