California Avocado season has ended.

California Avocado and Lime Tart

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California Avocado and Lime Tart



Serves: 12

As needed Tart Crust
1 1/2 cups macadamia nuts
3/4 cup unsweetened, shredded coconut
7 Medjool dates, pitted
1 Tbsp. lime zest
3 Tbsp. lime juice
1 vanilla bean, split and seeds scraped, pod discarded
1 1/2 Tbsp. coconut oil
1 1/2 Tbsp. agave nectar
1 1/2 Tbsp. raw sugar
As needed Pinch of salt
As needed California Avocado-Lime Filling(Yield: 3 cups)
4 Fresh California Avocados, peeled, seeded
1/2 cup lime juice
1/3 cup lime zest (from about 8 limes)
1/4 cup agave nectar
1/4 cup raw sugar
2 tsp. vanilla extract
As needed Pinch of salt

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Tart Crust:

  1. Place all ingredients in a food processor and process until all ingredients are combined and come together as a dough.
  2. Lightly spray a 9" tart pan (with a removable bottom) with cooking spray. Press the dough into the bottom and up the sides of the tart pan. Refrigerate while preparing the filling.

California Avocado-Lime Filling:

  1. Place all ingredients in a food processor and process until smooth. Spread the filling over the chilled tart crust and refrigerate for at least 4 hours. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Debbie Thomas, Thomas Hill Organics, Paso Robles CA


(5 Ratings)