Hi everyone! Hope your pre Thanksgiving plans are going well. Breathe.
This is such a great rich desert it is almost possible a non vegan dairy lover will think it is custard. The avocados in the recipe make the texture custard like, rich, and creamy. A good food processor is necessary.
Here we go.
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• Makes 4 small tarts • No baking required
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TART CRUST
1 cup raw unsalted cashews (soaked for an hour. Wash, strain, and dry)
1 1/2 cup shredded, unsweetened dry coconut
1 tablespoon lime zest
2 tablespoons lime juice
Seeds from 1 vanilla bean or 1 teaspoon vanilla bean
1/2 teaspoon sea salt
4 tablespoons agave nectar
1 tablespoon coconut oil
Combine all ingredients in food processor and blend until mixed and grated. Do not over pulse or the cashew nuts will produce more oil than you need. You do not want it smooth. It should be chunky and textural/rigid.
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FILLING
4 ripe avocados
1/2 cup agave (sweeten more as needed once blended thorough;y)
1/2 teaspoon finely ground sea salt
2 tablespoons coconut butter
1/2 cup fresh lime juice
1/4 cup grated fresh lime zest
Seeds from 2 vanilla beans or 2 teaspoons vanilla extract
Blend in food processor until creamy. Transfer to large bowl and cover while you make the crust.
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My mini tart pans do not have bottom that comes out so I use plastic wrap over the tart pans. You can press the tart crust into the mold. Just eyeball how much you need. Scoop the filling into the crust. Fold the plastic wrap up like a tea pee and twist the top. Place in freezer . Allow the tarts to gently thaw for at least 15 minutes before serving. Garnish with fresh lime slices or vanilla ice cream.
photo: Tara Hogan / INK+WIT
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