Blooming great recipe of the week: Coconut, lime and avocado tarts
I've always loved baking – from the little Peter Rabbit baking sets my mum used to buy me as child, to the fairy cakes I make with my son on those wet weekends. For me baking is the perfect hobby that combines my favourite things - being creative and eating! I would say my baking style is fun and tasty with a healthy twist.
My latest experiment in the kitchen was actually less baked, more frozen, but as equally delicious to anything that comes out of oven - coconut, lime & avocado tarts! The ingredients sound odd but actually make an amazing fresh, fruity and exotic desert, the perfect treat for a Blooming Great Tea Party platter. I'm going to use this recipe at my tea party, not only as an edible treat, but as part of my fundraising too. I'll be asking my guests to make a donation to make a guess of what the secret ingredient is (that being the avocado). You can make one big tart or lots of little ones. Overall it takes about 15 mins to prepare with 2 hours freezing time. This is also ideal for people with allergies or intolerances as you can swap ingredients quite easily.
1/2 banana, sliced
1 1/2 cups of ground almonds
1 ripe avocado, peeled, stoned and diced
A handful of pitted dates, roughly chopped
30g desiccated coconut
50mls carrot oil (or coconut oil for a strong coconut flavour)
3 tablespoons of honey
You will need
A muffin tin with about 12 muffin spaces
Some parchment paper
1. Blend all dry ingredients until it's well mixed and makes a crumbly loose texture. Add two tablespoons of coconut water and mix well to make the mixture slightly sticky.
2. Line your muffin spaces with parchment paper and spread the mixture evenly as the base. This should be about 1 - 1.5 cm deep.
3. Next, blend the avocado, banana, carrot oil, rest of coconut water, honey and lime juice to make a smooth thick paste. Spoon this evenly onto the base, fill to the edge but be careful it doesn't overflow. Add a sprinkle of ground almond and coconut for that extra finishing touch or leave the topping plain to reveal the wonderful green colour that comes through from the avocado. Place in the freezer for two to three hours or in the fridge overnight.
4. When removing the tarts, use a plastic or wooden spatula to gently ease them out of the tin (don't use metal as it will ruin your baking tin).
5. Stand back, admire and enjoy!
So a healthy, surprisingly tasty treat that will rival any cheesecake! I hope you enjoy and have fun putting your own twist on this healthy favourite.
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