Only a few weeks to go until Christmas, so I hope you're starting to wind down from work and are enjoying lots of weekend get togethers with family and friends. We've got something booked every Saturday and Sunday until the big day, which I secretly love - it means lots of haven't-seen-you-in-ages catch ups and of course lots of delicious food! This gorgeous Key Lime Tart is the perfect dessert to take to one of your upcoming get togethers. It uses zesty limes which are in season right now, and a secret ingredient to give its creamy base... avocado!
You might have used avocado in a chocolate based dessert before, which works really nicely as the cacao masks the avocado flavour so all you get is a lovely creamy chocolatey flavour. This gorgeous Chocolate Raspberry Mousse is the perfect example of avo + cacao = chocolatey goodness. But I'm banking on you not having tried avocado with lime before. I know, it's still green, which means it must still taste like avo right? Have strength dear friend, I guarantee once your lunch guests have devoured this tart, no one will ever guess there's an unnamed green fruit (yes fruit!) in the mix.
This was one of two tarts I made for the amazing Taste of Auckland festival a few weekends back, which I was lucky enough to present at on their Fisher & Paykel Social Kitchen live stage. The other tart I made was an equally gorgeous Chocolate Raspberry Tart, which is also a more than worthy Xmas lunch option, so make sure you check out that one too.
Due to the avo inner, this tart is much lighter than its cashew or coconut based counterparts. Which makes it the perfect ending to a lovely summer's lunch. We've been serving these with a dollop of Coconut Cashew Cream on the side and some fresh sliced kiwifruit which we're lucky enough to have also have falling from the vines right now.
Avocados are one of my favourite ingredients, and give dishes a lovely rich creaminess. They're also full of monounsaturated fats, which are one of the top healthy fats I recommend including in your diet. Monounsaturated fats need to be kept raw, as when they're heated the unsaturated molecules become denatured and are unrecognisable by the body. So this raw tart is perfect for maintaining all their nutrient-dense glory.
Avocados are also high in vitamin B (for energy), vitamin C (for immunity), vitamin E (for your skin and internal cells), K (for blood health), potassium (for your heart, stress and to protect against stroke), and folate (for DNA synthesis and repair). I love cutting them in cubes and serving on top of mexican food, or slicing and laying them on top of a stack of vege fritters (my favourites are here and here), alongside your favourite relish).
I hope you'll make this lovely summery tart, it really is amazing and such a lovely way to have avocados. It's also very easy to convert to being nut-free if you have allergies, but swapping the almonds in the base for sunflower seeds. The ginger in the base is optional, but does make it taste like crushed gingernut cookies which I love with the creamy lime filling.
The key with this tart is to make sure it's well chilled before serving. If the inner rises to room temperature the avocado flavour may begin to sneak through. I recommend popping it in the fridge overnight to set, and then one hour before serving, putting it in the freezer. It will come out gorgeously firm and fresh, almost like an ice cream based dessert. Yum! Any leftovers can then be kept in the fridge for up to five days, or sliced into individual servings and put in the freezer.
If you try this lovely summery tart I'd love to hear what you think. Leave a comment below or take a snap of your version on Instagram and tag me @begoodorganics and #begoodorganics - I’d love to see what you come up with!
Have an amazing rest of your Friday, and a fun-filled Christmas party packed weekend!
Makes one 22cm tart, serves 12
Takes 20 mins (plus overnight to set)
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* If you have them on hand, use dried activated nuts for optimal nutrient absorption and digestion. Otherwise you can just use raw. Brazil nuts also taste amazing in the base, or sunflower seeds or buckwheat can be used for a nut-free and even more affordable option.
** You can also use brown rice malt syrup in place of the coconut nectar here.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
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