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

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