California Avocado and Lime Tart
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Ingredients
Serves:
12
| 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 | |
| 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
Instructions
Tart Crust:
- Place all ingredients in a food processor and process until all ingredients are combined and come together as a dough.
- 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:
- 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.
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