Avocado Tarts

Source: wailana
Cooking time: 30 minutes

Description

These pre-baked pastry cups filled with a custardlike cream will please your vegan friends. Best served freshly chilled. Cholesterol-free avocados are loaded with potassium, vitamins A and C, and niacin.

Avocado Tarts - Wai Lana Recipe

Ingredients

   
Pastry:
1 c
Unbleached white flour
2 Tbsp
Raw sugar
1⁄2 tspn
Egg replacer powder
1⁄4 tspn
Baking powder
1⁄8 tspn
Baking soda
1⁄4 tspn
Salt
3 Tbsp
Safflower oil
  ds
Water for binding
   
Filling:
3⁄4 c
Fresh cashew milk*
1⁄4 c
Raw sugar
1 tspn
Vanilla
1⁄8 tspn
Salt
1 1⁄2 c
Ripe avocado
1 Tbsp
Lemon juice
   
Fresh mint leaves for garnishing

Instructions

  1. Preheat the oven to 350°F. Mix the dry pastry ingredients together in a medium bowl. Rub in the oil with your fingertips until evenly crumbly. Carefully add just enough water to make a soft ball of dough.
  2. Lightly oil 4 mini tart pans or custard cups, or a standard muffin tray with 6 cups. Divide the pastry into 4-6 pieces depending on the size and choice of pan. On a floured work surface, roll each piece into a circle about 1/8 inch thick.
  3. Place the pastry into the pans and mold to fit. Prick the bottoms with a fork. Bake for 20-30 minutes until light golden. Cool and remove the shells from the pans. If you are using custard cups, bake first, then remove the pastry shells from the cups and bake on a tray, bottom side up, for another 5-10 minutes.
  4. Prepare the cashew milk as directed below. Blend the cashew milk and the next 4 filling ingredients until smooth. Add the lemon juice and mix. Spoon the filling evenly into the cooled shells and chill briefly. Garnish with fresh mint leaves.

Notes

*Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.

 

Nutritional Information Per Serving:
Calories: 293, Fat 15.3g (138 cal), Carbohydrate 34.7g (139 cal), Protein 3.8g (16 cal)
Added information: Saturated Fat 1.8g, Cholesterol 0mg, Sodium 202mg, Dietary Fiber 2.7g